Oanh Vu

Oanh Vu

Oanh Vu TBS portrait
School: The Business School
Department: Management
Position: Lecturer
Location: RMIT Hanoi City
Email: oanh.vuthikim@rmit.edu.vn
ORCID:  0000-0003-4869-0170

Dr Oanh Vu has a track record of successfully teaching undergraduates and postgraduates, conducting research, and engaging in industry, with valuable experience working as a Training Program Manager and a Director of Operations. Conducting multiple research across sectors and nations has built her strong research profile with articles published in highly-ranked journals. Apart from the RMIT community, you can see her speak at conferences or corporate trainings for companies. 

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  • PhD in Business Administration, Bulacan State University, Philippines.
  • Master of Business Administration, National Economics University, Vietnam.
  • Master Facilitator - Dale Carnegie Vietnam.
  • Human Resource Management - Nielsen Ltd. Vietnam.
  • Post-training Effectiveness Evaluation – G&H Ltd. 
  • Coaching Skills for Manager - Growth Catalyst JSC.

International Business

  • Dynamic Capabilities
  • Resource-based View of the Firms
  • Tourism and Hospitality development
  • Sustainability

  • (A*) Vu, O. T. K., Alonso, A. D., Martens, W., Ha, L. D. T., Tran, T. D., & Nguyen, T. T. (2022). Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation. International Journal of Hospitality Management, 106, 103300.
  • (A*) Alonso, A.D., Bressan, A., Kok, S.K., Sakellarios, N., Vu, O.T.K., O’Shea, M., Koresis, A., Solis, M.A.B. & Santoni, L.J. (2022). Overcoming the unprecedented: Micro, small and medium hospitality enterprises under COVID-19. International Journal of Hospitality Management, 103, p.103201. 
  • (A*) Sakellarios, N., Alonso, A. D., Kok, S. K., O’Brien, S., Fillis, I., & Vu, O. T. K. (2022). The long road to adaptation: Micro and small hospitality firms after the GFC. International Journal of Hospitality Management, 103, 103203.
  • (A) Vu, O. T. K., Duarte Alonso, A., Bressan, A., Kok, S. K., Quang Nguyen, T., Akbari, M., & Nguyen, H. T. T. (2022). Enabling environmentally sustainable practices in Vietnam through knowledge management: the case of TONTOTON. Knowledge Management Research & Practice, 1-15.
  • (A) Duarte Alonso, A., Vu, O.T.K., O’Brien, S., Tran, T.D., & Nguyen, T.T. (2023).The nexus between firm-supply-chain relationships and the potential for tourism development: A case study approach. International Journal of Tourism Research, forthcoming.
  • (A) Alonso, A. D., Bressan, A., Kim, O. V. T., Kok, S. K., & Atay, E. (2023). Integrating tradition and innovation within a wine tourism and hospitality experience. International Journal of Tourism Research, 25(1), 169-182.
  • (A) Vu, O. T. K., Alonso, A. D., Bressan, A., Tran, L. N., Tran, T. D., & Nicholson, G. J. (2023). Is the cooking profession still ‘hot’? A qualitative cross-national study of chefs' career perceptions. Journal of Hospitality and Tourism Management, 54, 255-267.
  • (A) Vu, O. T. K., Duarte Alonso, A., Buitrago Solis, M. A., Goyzueta Rivera, S. I., Nguyen, T. Q., McClelland, R., ... & Huynh, H. T. N. (2023). “The beginning was traumatising”–Industry 4.0: a lifesaver or disruptor? A knowledge-based viewpoint. Knowledge Management Research & Practice, 1-16.
  • (A) Vu, O. T. K., Duarte Alonso, A., Martens, W., Do, L., Tran, L. N., Tran, T. D., & Nguyen, T. T. (2022). Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam. International Journal of Contemporary Hospitality Management.
  • (A) Vu, O. T. K., Alonso, A. D., Tran, T. D., & Nicholson, G. J. (2023). Illuminating the dark kitchen business model - A knowledge-based perspective from the supply-side. Journal of Hospitality and Tourism Management, forthcoming.
  • (A) Bressan, A., Alonso, A. D., & Vu, O. T. K. (2023). Business-community relations under COVID-19: A study of micro and small firms. Journal of Business Research, 155, 113441.
  • (A) Bressan, A., Duarte Alonso, A., Kim Vu, O. T., Tran, L. N., & Tran, T. D. (2023). The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends. International Journal of Contemporary Hospitality Management, 35(3), 1087-1108
  • (A) Duarte Alonso, A., Bressan, A., Santoni, L. J., Kok, S. K., & Vu, O. T. K. (2022). COVID-19: impacts and implications for hospitality, tourism and community. The case of Mendoza. Current Issues in Tourism, 25(11), 1835-1851.
  • (B) Vu, O. T. K., Alonso, A. D., Solis, M. A. B., Goyzueta, S., Nguyen, T., McClelland, R., ... & Atay, E. (2022). A dynamic capabilities approach of Industry 4.0: the experiences of managers operating in two emerging economies. European Business Review, (ahead-of-print).
  • (B) Vu, O. T. K., & Duarte Alonso, A. (2023). The significance of individual, group and future knowledge at a business level through the knowledge-based lens. Business Process Management Journal.
  • (B) Vu, O. T. K., Bressan, A., Alonso, A. D., Tran, L. N., & Tran, T. D. (2023). Approaches to sustainability in the kitchen: Comparing chefs’ perceptions. International Journal of Hospitality and Tourism Administration, 1-27.Vu, O. T. K., Alonso, A. D., Martens, W., Ha, L. D. T., Tran, T. D., & Nguyen, T. T. (2022). Hospitality and tourism development through coffee shop experiences in a leading coffee-producing nation. International Journal of Hospitality Management, 106, 103300. (A*)
  • Alonso, A.D., Bressan, A., Kok, S.K., Sakellarios, N., Vu, O.T.K., O’Shea, M., Koresis, A., Solis, M.A.B. & Santoni, L.J. (2022). Overcoming the unprecedented: Micro, small and medium hospitality enterprises under COVID-19. International Journal of Hospitality Management, 103, p.103201. (A*)
  • Sakellarios, N., Alonso, A. D., Kok, S. K., O’Brien, S., Fillis, I., & Vu, O. T. K. (2022). The long road to adaptation: Micro and small hospitality firms after the GFC. International Journal of Hospitality Management, 103, 103203. (A*)
  • Vu, O. T. K., Alonso, A. D., Bressan, A., Kok, S. K., Nguyen, T. Q., Mohammad, R., & Nguyen, H. T. T. (2022). Enabling environmentally sustainable practices in Vietnam through knowledge management: The case of TONTOTON. Knowledge Management Research & Practice. (A)
  • Vu, O. T. K., Alonso, A. D., Martens, W., Ha, L. D. T., Tran, T. D., & Nguyen, T. T. (2022). “Coffee and gastronomy: a potential ‘marriage’? The case of Vietnam. International Journal of Contemporary Hospitality Management. (A)
  • Vu, O.T.K., Alonso, A.D., Solis, M.A.B., Goyzueta, S., Nguyen, T., McClelland, R., Tran, T.D., Nguyen, N. and Huynh, H.T.N., (2023). "The beginning was traumatising” – Industry 4.0: A lifesaver or disruptor? A knowledge-based viewpoint". Knowledge Management Research & Practice. (A)
  • Alonso, A. D., Vu, O. T. K., Bressan, A., Tran, L. N., & Tran, T. D. (2023). Is cooking still ‘hot’? A qualitative cross-national study of chefs’ career perceptions. Journal of Hospitality and Tourism Management.  (A)
  • Alonso, A. D., Bressan, A., Kim, O. V. T., Kok, S. K., & Atay, E. (2023). Integrating tradition and innovation within a wine tourism and hospitality experience. International Journal of Tourism Research. (A)
  • Bressan, A., Alonso, A. D., & Vu, O. T. K. (2023). Business-community relations under COVID-19: A study of micro and small firms. Journal of Business Research, 113441. (A)
  • Bressan, A., Alonso, A. D., Vu, O. T. K., Tran, L. N., & Tran, T. D. (2023). The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends. International Journal of Contemporary Hospitality Management, (ahead-of-print). (A)
  • Duarte Alonso, A., Bressan, A., Santoni, L. J., Kok, S. K., & Vu, O. T. K. (2022). COVID-19: impacts and implications for hospitality, tourism and community. The case of Mendoza. Current Issues in Tourism, 25(11), 1835-1851. (A)
  • Vu, O.T.K., Alonso, A.D., Solis, M.A.B., Goyzueta, S., Nguyen, T., McClelland, R., Tran, T.D., Nguyen, N., Huynh, H.T.N. and Atay, E., (2022). A dynamic capabilities approach of Industry 4.0: the experiences of managers operating in two emerging economies. European Business Review. (B)
  • Sakellarios, N., Alonso, A. D., Kok, S. K., O’Brien, S., Fillis, I., & Vu, O. T. K. (2022). Resilience and coping with a long-term crisis: the cases of Cypriot and Greek micro and small firms. European Business Review. (B)
  • Alonso, A. D., Bressan, A., Vu, O. T. K., Do, L. T. H., Garibaldi, R., & Pozzi, A. (2022). How consumers relate to wine during COVID-19–a comparative, two nation study. International Journal of Wine Business Research. (B)
  • Duarte Alonso, A., Kok, S.K., Vu, O.T.K., and O’Brien, S. (2022). Reconfiguring an established wine tourism destination: A dynamic capabilities approach. International Journal of Hospitality and Tourism Administration, 1-23. (B)
  • Ng, D.W.L., Duarte Alonso, A., Bressan, A. and Vu, O.T.K. (2022). Impacts, lessons learned, and envisioning the future of firms under COVID-19 – Implications for knowledge management. Journal of Knowledge Management. (B)

2021: Project "Smart 4.0 Vietnam" under collaboration with Consulus.

Awards:

  • Department's recognition for significant contribution to research output in 2023 at RMIT.
  • Exceeds Expectations in 2022 performance at RMIT.
  • Outstanding Leader in 2019 at Vingroup.

Executive Member Recognition:

  • Vietnam National Real Estate Education Association.

Journal Reviewer Recognition:

  • Business Process Management Journal (B - Q1).
  • International Journal of Contemporary Hospitality Management (A - Q1).

  • Working in the industry. 
  • Conducting corporate training for companies.
  • Organizing field trips to companies in Vietnam and overseas. 
  • Organizing industry-engagement events (e.g., IB forums, IB industry roundtable discussions).
  • Coleading research projects with associations. 

  • 2020 - present: Lecturer, The Business School, RMIT Vietnam.
  • 2019 - 2020: Director of Operations, Atlantic Group.
  • 2017 - 2020: Training Program Manager, Vingroup. 
  • 2011 - 2017: Lecturer, Hanoi Open University.