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Department of Hospitality Management

Academic Staff


2016 - 2019

Doctor of Philosophy (Ph.D) in Hotel and Tourism Management

School of Hotel and Tourism Management (SHTM), Hong Kong Polytechnic University

2013 - 2016

Master of Science (MSc) in International Hospitality Management

SHTM, Hong Kong Polytechnic University

2010 - 2012

Bachelor of Science (Hons) in Hotel Management

SHTM, Hong Kong Polytechnic University

2007 - 2010

Higher Diploma in Hotel and Catering

Hong Kong Institute of Vocational Education (Chai Wan)


2019 - Present

Lecturer, Faculty of Management and Hospitality

Technological and Higher Education Institute of Hong Kong

2016 - 2019

Tutor, School of Hotel and Tourism Management 

Hong Kong Polytechnic University

2015 - 2016

Junior Chef de Partie, Mandarin Grill and Bar

Mandarin Oriental, Hong Kong

2014 - 2015

Commis I, Mandarin Grill and Bar

Mandarin Oriental, Hong Kong

2012 - 2014

Commis II, Mandarin Grill and Bar

Mandarin Oriental, Hong Kong

2012 - 2012 Adolfo Group in Toledo, Spain
2010 - 2010 Pastry Cook, Confetti Celebration Cakes Ltd.
2009 - 2010 Commis, The American Club Hong Kong (Country Club)
2008 - 2010

Racecourse Catering Training Program

The Hong Kong Jockey Club

2007 - 2010 Service Champion, Hӓagen Dazs



2018 - Present

Certification in Hotel Industry Analytics (CHIA)

American Hotel & Lodging Educational Institute
2017 - Present

Certified Hospitality Educator (CHE)

American Hotel & Lodging Educational Institute

Basic Food Hygiene Certificate for Hygiene Manager

The Food and Environmental Hygiene Department
2005 - 2006

Certificate in Fundamental Western Bakery and Pastry

Vocational Training Council (Career-oriented Curriculum)

Foundation Certificate in Food Hygiene

The Royal Institute of Public Health



  • External examiner, Hong Kong College of Technology (2021 - 2022)
  • Ad-hoc reviewer, Journal of Hospitality and Tourism Management 
  • Ad-hoc reviewer, International Journal of Hospitality Management 
  • Ad-hoc reviewer, Tourism Management
  • Ad-hoc reviewer, Journal of China Tourism Research



2015 - Present

Chairwoman, Hong Kong Young Chefs Club (HKYCC)

2017 - Present

Treasurer, Hong Kong Chefs Association (HKCA)

2018 - Present

Young Chef Ambassador Mentor, Young Chefs Development

Team of World Association of Chefs’ Societies (Worldchefs)

2014 - 2018

Young Chef Ambassador, Young Chefs Development Team

of Worldchefs

2013 - 2014

Treasurer, HKYCC

2009 - 2013 Committee Members, HKYCC



  • Chefs’ creativity
  • Employee creative process
  • Organizational behaviour
  • Human resource management
  • Employee commitment
  • Food and beverage management




Establishment of the Centre for Interdisciplinary Research on Food By-products Utilization (CIFU), Institutional Development Scheme - Research Infrastructure Grant (IDSR), 2020, Hong Kong, (on-going) as Co-I. Funded amount: HK$ 5,037,167.


  • Lin, P. M., Au, W. C., Leung, V. T., & Peng, K. L. (2020). Exploring the meaning of work within the sharing economy: A case of food-delivery workers. International Journal of Hospitality Management, 91, 102686.
  • Leung V. T. (2020). Testing mediating role of job satisfaction, autonomy and idea generation on resource support and creative performance, APacCHRIE Conference, Hong Kong. 27-28 October 2020.
  • Cheung M. C. & Leung V. T. (2020). Investigating the relationship of transformational leadership, value organizational commitment, affective occupational commitment and organizational turnover intention in the Hong Kong Catering Industry, APacCHRIE Conference, Hong Kong. 27-28 October 2020
  • Chan L. S. & Leung V. T., Workplace incivility, work engagement and occupational commitment of Hong Kong hotel chefs, THEi Student FYP Poster Presentation 2020, Hong Kong, 2 August 2020.
  • Leung, V. T., & Lin, P. M. (2019). Employee segmentation analysis in the hospitality industry: employee commitments and behavioral differences. APacCHRIE & EuroCHRIE Joint Conference. Hong Kong. 22-25 May 2019.
  • Leung, V. T., & Lin, P. M. (2018). Exogenous factors of the creative process and performance in the culinary profession. International Journal of Hospitality Management, 69, 56-64.

    (SSCI, 5-year impact factor: 7.780, Ranked A* in Australian Business Deans Council “ABDC” list)
  • Leung, V. T., & Lin, P. M. (2018). Millennial hotel employees’ commitments on job satisfaction and turnover intention. Tourism and Retail Management Conference (TRMC) 2018. Macau SAR, China. 3-4 December 2018
  • Leung, V. T., & Lin, P. M. (2018). The impact of kitchen employees’ commitment on job outcomes. 2018 Asia Pacific Forum (APF) for Graduate Students Research in Tourism. Honolulu, Hawaii. 16-18 May 2018.
  • Chan, I. C., & Liu, T., & Leung, V. T. (2016). The choice of Airbnb: Is “home-like feeling” what people look for? The 3rd Global Tourism and Hospitality Conference. Hong Kong. 5-7 June 2017.
  • Leung, T. Y., & YoonjoungHeo, C. (2011). Individual and organizational factors impacting on chefs’ creativity. The 70th TOSOK International Tourism Conference. South Korea. 4-7 July 2011.