Office: 5F, Building N
Tel.: 8590-2516
E-mail: wilsonau@cityu.edu.mo
Academic Qualification
Doctor Degree PhD in Hospitality and Tourism Management, The Hong Kong Polytechnic University
Master Degree Master of Tourism, Hotel and Event Management, The University of Queensland
Bachelor Degree BBA in Hotel Management, Caritas Institute of Higher Education
Working Experience
From 2023/08 to Present Assistant Professor, City University of Macau
From 2023/01 to 2023/05 Visiting Scholar, Texas A&M University
From 2019/02 to 2020/09 Research Assistant, The Hong Kong Polytechnic University
From 2018/08 to 2019/01 Researcher, Sunlit Asian Supermarket Capalaba Pty Ltd
Teaching Area
MICE Economics
Resources Management
Research Method
Research Area
Smart Tourism
Gig Economy
Travel Experience
Tourism Complexity
Academic Publication
Journal Paper
- Lin, P. M. C., Lo, A., Au, W. C. W.*, & Wang, R. (2024) Effectiveness of message framing in changing restaurant diners’ plant-based meat consumption. Journal of Hospitality and Tourism Research. (SSCI)
- Qiu, W. W., Yu, H. T., Lin, P. M. C., & Au, W. C. W. (2024). Evaluating rural homestay accommodations in China using the hospitality index: An online review–based approach. International Journal of Hospitality Management, 121, 103792. (SSCI)
- Tsang, N. K. F., & Au, W. C. W. (2023). Smart tourism experience design in amusement parks: An application of the quality function deployment methodology. Journal of Hospitality and Tourism Research. (SSCI)
- Lin, P. M. C., Au, W. C. W., & Baum, T. (2023). Examining the spillover effect of food-ordering mobile app service quality on food satisfaction. International Journal of Contemporary Hospitality Management. (SSCI)
- Lin, P. M. C., Peng, K. L., Au, W. C., Qiu, H., & Deng, C. D. (2023). Digital menus innovation diffusion and transformation process of consumer behavior. Journal of Hospitality and Tourism Technology. (SSCI)
- Tsang, N. K. F., Gong, A., & Au, W. C. W*. (2023). Rural tourism product promotion: A comparison of message techniques. Journal of Travel & Tourism Marketing. (SSCI)
- Lin, P. M. C., Peng, K. L., Au, W. C. W., & Baum, T. (2022). Labor market transformation in the hospitality gig economy in a post pandemic era: Impacts of institutional governance. International Journal of Contemporary Hospitality Management. (SSCI)
- Au, W. C. W., & Tsang, N. K. F. (2022). Smart travel experiences: A bibliometric analysis of knowledge domains and research areas. Journal of Hospitality & Tourism Research, 1-17. (SSCI)
- Au, W. C. W., & Tsang, N. K. F. (2022). Gig workers' self-protective behaviour against legal risks: An application of protection motivation theory. International Journal of Contemporary Hospitality Management. (SSCI)
- Au, W. C. W., & Tsang, N. K. F. (2022). What makes a destination smart? An intelligence-oriented approach to conceptualizing destination smartness. Journal of Travel & Tourism Marketing, 39(4), 448-464. (SSCI)
- Lin, P. M. C., Peng, K. L., & Au, W. C. (2022). To return or not to return? Identifying VFR travel constraints during the pandemic. Journal of Travel & Tourism Marketing, 39(1), 18-30. (SSCI)
- Tsang, N. K., Zhu, M., & Au, W. C. W. (2022). Investigating the Attributes of Cultural Creative Product Satisfaction-the Case of the Palace Museum. Journal of China Tourism Research, 1-20. (ESCI)
- Chan, M. K. M., Tsang, N. K., & Au, W. C. W. (2022). Effective approaches for encouraging hotel guests' voluntary bedding linen reuse behaviour. International Journal of Hospitality Management, 101, 103105. (SSCI)
- Lin, P. M., Peng, K. L., Au, W. C., & Baum, T. (2021). Food-delivery Workers in the Sharing Economy: Supply-side Human Resource Transformation. International Journal of Hospitality & Tourism Administration, 1-26. (ESCI)
- Lin, P. M. C., Ok, M. C., & Au, W. C. (2021). Dining in the sharing economy: A comparison of private social dining and restaurants. International Journal of Contemporary Hospitality Management. (SSCI)
- Au, W. C., Tsang, N. K. F., & Fung, C. (2021). Exploring jaystaycationer behaviours: Cause, typology, and hotel workers' responses. Asia Pacific Journal of Tourism Research, 26(11), 1207-1224. (SSCI)
- Lin, P. M. C., Peng, K. L., Wang, S., Au, W. C., & Feng, Y. (2021). Impact of online food delivery services on China's hotel catering businesses. Journal of China Tourism Research, 1-21. (ESCI)
- Peng, K. L., Qiu, H., Lin, P. M., & Au, W. C. (2021). Ownership Structure and Performance of China's A-Share-Listed Benchmark Hotels. Journal of China Tourism Research, 1-19. (ESCI)
- Lin, P. M. C., Ok, M. C., & Au, W. C. (2021). Peer-to-peer dining: A motivational study. Journal of Hospitality & Tourism Research, 1-26. (SSCI)
- Lin, P. M. C., Ok, M. C., & Au, W. C. (2021). Tourists' private social dining experiences. Tourist Studies, 21(2), 278-299. (SSCI)
- Lin, P. M. C., Au, W. C., Leung, V. T. Y., & 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. (SSCI)
- Kirillova, K., & Au, W. C. (2020). How do tourism and hospitality students find the path to research? Journal of Teaching in Travel & Tourism, 20(4), 284-307. (SSCI)
Conference paper
- Au, W. C. W., & Tsang, N. K. F. (2023). The smartness paradox and the privacy paradox in tourist's perceived value of smart travel experiences: An application of complexity theory. Paper presented in The 28th Annual Graduate Conference in Hospitality and Tourism in Anaheim, California, USA.
- Au, W. C. W. (2022). Privacy paradox in smart tourism: An application of privacy calculus model. Paper presented in GBAGRADCON2022 and received Best Paper Award.
- Lin, P. M. C., Ok, M. C., & Au, W. C. (2020). Dining in the sharing economy: A comparison of private social dining and restaurants. Paper presented in APacCHRIE 2020.
- Lin, P. M. C. & Au, W. C. (2020). Role challenges in sharing economy employment: A study of online food-delivery workers. Paper presented in APacCHRIE 2020.
- Lin, P. M. C. & Au, W. C. (2020). Private social dining: A motivation study. Paper presented in ATLAS Gastronomy and Tourism Research Group Meeting 2020.