Dr LEUNG Vicky
Assistant Professor
Academic Staff
QUALIFICATIONS
|
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) |
EMPLOYMENT
|
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 |
PROFESSIONAL QUALIFICATIONS
| 2018 - Present |
Certification in Hotel Industry Analytics (CHIA) American Hotel & Lodging Educational Institute |
| 2017 - Present |
Certified Hospitality Educator (CHE) American Hotel & Lodging Educational Institute |
| 2007 |
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) |
| 2006 |
Foundation Certificate in Food Hygiene The Royal Institute of Public Health |
ACADEMIC SERVICES
- 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
PROFESSIONAL MEMBERSHIP
| 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 |
RESEARCH INTERESTS
- Chefs’ creativity
- Employee creative process
- Organizational behaviour
- Human resource management
- Employee commitment
- Food and beverage management
RESEARCH GRANTS
|
2021-2023 UGC/IDS(R)25/20 |
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. |
SELECTED PUBLICATIONS/CONFERENCE PRESENTATIONS
- 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. https://doi.org/10.1016/j.ijhm.2020.102686
- 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.