Han Wen

Previous Scheduled Teaching

Published Intellectual Contributions

Abstracts and Proceedings

• Liu-Lastres, B., Wen, H. (2020). Exploring Ethnic Minority Workers’ Perceptions of Employee Well-Being in the Tourism and Hospitality Industry: An Exploratory Study. Travel and Tourism Research Association. https://scholarworks.umass.edu/ttra/2020/research_papers/9/
• Kwon, J., Sauer, K.M., Wen, H. (2014). Priorities and strategies for training school foodservice employees about fresh produce safety.. 114 (9) A-58.
• Kwon, J., Sauer, K.M., Wen, H., Bisges, E., Myers, L. (2013). Dining experiences of customers with food allergies.. Food Protection Trends. 113 (9) A-57.
• Kwon, J., Kim, Y., Wen, H., Kwon, S. (2013). Food safety challenges and training needs at Korean restaurants in the U.S.: Review of health inspection reports.. Journal of Food Protection. 76 (Supp.) 74.

Journal Article

• KC, B., Wen, H., Dinh, R. (2024). Entrepreneurial resilience during the time of crises: investigation of ethnic restaurants. Journal of Foodservice Business Research. https://doi.org/10.1080/15378020.2024.2387390
• Liu-Lastres, B., Wen, H., Okumus, F. (2024). Exploring the impacts of internal crisis communication on tourism employees insights from a mixed-methods study. Tourism Management. 100 104796.
• Zhang, X., Wen, H., Shao, X. (2024). Understanding consumers’ acceptance of edible food packaging: The role of consumer innovativeness. Journal of Retailing and Consumer Services. 80 1-11. Elsevier.
• Wen, H., Yu, H. (2024). The Influence of Empathy on Food Allergy Training Effectiveness: An Experimental Study with Foodservice Employees in the U.S.. International Journal of Hospitality Management. 119
• Lee, Y., Sozen, E., Wen, H. (2023). A Qualitative Study of Food Choice Behaviors among College Students with Food Allergies in the U.S.. British Food Journal.
• Leung, X.Y., Wen, H. (2023). Gender differences in digital food ordering experiences: An application of the technology acceptance model and self-congruity theory. The Journal of Foodservice Management and Education. 17 (1) 19-25.
• Wen, H., Liu-Lastres, B., Vo, L. (2023). Evaluating Food Safety Education in Hospitality Management Programs through the Lenses of Situated Learning Theory: Insights from Industry Leaders and Educators. Food Control.
• Liu-Lastres, B., Wen, H., Okumus, F. (2023). Examining Employees’ Affective and Behavioral Responses to Internal Crisis Communication in Times of COVID-19. International Journal of Hospitality Management.
• Pookulangara, S., Wen, H., Josiam, B.M. (2023). Consumer Attitudes toward Ordering from Cloud Kitchens: A Gender and Marital Status Perspective. International Journal of Contemporary Hospitality Management.
• Wen, H., Pookulangara, S.A., Josiam, B.M. (2022). A Comprehensive Examination of Consumers' Intentions to Use Food Delivery Apps. British Food Journal. 124 (5) 1737-1754.
• Liu-Lastres, B., Wen, H., Huang, W. (2022). A Reflection on the Great Resignation in the Hospitality and Tourism Industry. International Journal of Contemporary Hospitality Management. 35 (1) 235-249.
• Liu-Lastres, B., Wen, H. (2022). Using the Extended Parallel Process Model (EPPM) to Explore U.S. Consumers' Dining Behavior During COVID-19. British Food Journal. 125 (3) 921-936.
• Wen, H., Liu-Lastres, B. (2022). Consumers' Dining Behaviors during the COVID-19 Pandemic: An Application of the Protection Motivation Theory and the Safety Signal Framework. Journal of Hospitality and Tourism Management. 51 187-195.
• Wen, H., Leung, X. (2021). Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions. Tourism Management. 83 103250.
• Leung, X., Wen, H. (2021). How emotion affects restaurant digital ordering experiences: A comparison of three ordering methods. Journal of Hospitality and Tourism Technology. 12 (3) 439-453.
• Jain, N., Liu-Lastres, B., Wen, H. (2021). Does Robotic Service Improve Restaurant Consumer Experiences? An Application of the Value-Co-creation Framework. Journal of Foodservice Business Research.
• Liu-Lastres, B., Wen, H. (2021). Are we missing the boat? – Examining managers’ perspectives on employee well-being in the foodservice industry. Journal of Qualitative Research in Tourism. 2 (1) 60-67.
• Wen, H., Liu-Lastres, B. (2021). Examining the impact of psychological capital on workplace outcomes of ethnic minority foodservice employees. International Journal of Hospitality Management. 94 102881.
• Liu-Lastres, B., Wen, H. (2021). How do Ethnic Minority Foodservice Workers Perceive Employee Well-Being? An Exploratory Study  . Journal of Hospitality and Tourism Management. 46 376-383.
• Wen, H., Lee, Y. (2021). Food Allergy Communication in Restaurants: Perspectives of Customers with Food Allergies. The Journal of Foodservice Management and Education. 15 (1) 26-32.
• Leung, X., Wen, H. (2020). Chatbot Usage in Restaurant Takeout Orders: A Comparison Study of Three Ordering Methods. Journal of Hospitality and Tourism Management. 45 377-386.
• Wen, H., Lee, Y. (2020). Effects of message framing on food allergy communication: A cross-sectional study of restaurant customers with food allergies. International Journal of Hospitality Management. 89 202401.
• Wen, H., Leung, X., Pongtornphurt, Y. (2020). Exploring the Impact of Background Music on Customers’ Perceptions of Ethnic Restaurants: The Moderating Role of Dining Companions. Journal of Hospitality and Tourism Management. 43 71-79.
• Wen, H., Park, E., Tao, C., Chae, B., Li, X., Kwon, J. (2020). Exploring user-generated content related to dining experiences of consumers with food allergies. International Journal of Hospitality Management. 85 102357.
• Kwon, J., Lee, Y., Wen, H. (2020). Knowledge, Attitudes, and Behaviors about Dining Out with Food Allergies: A Cross-Sectional Survey of Restaurant Customers in the United States. Food Control. 107
• Wen, H., Kwon, J. (2019). Food Allergy Information Sharing and Communication Strategies in Full-Service Restaurants in the U.S.. Journal of Foodservice Business Research. 22 (1) 50-65. Taylor & Francis.
• Wen, H., Li, X., Kwon, J. (2019). Undergraduate Students’ Attitudes and Perceptions toward Hospitality Careers in Mainland China. Journal of Hospitality & Tourism Education. 31 (3) 159-172.
• Leung, X.Y., Xue, L., Wen, H. (2019). Framing the sharing economy: Toward a sustainable ecosystem. Tourism Management. 71 44-53.
• Xu, S., Wang, Y., Wen, H. (2019). A case study for student leadership development: A goal setting perspective. Journal of Hospitality, Leisure, Sport & Tourism Education. 24 168-177.
• Wen, H., Josiam, B.M., Spears, D.L., Yang, Y. (2018). Influence of movies and television on Chinese Tourists perception toward international tourism destinations. Tourism Management Perspectives. 28 211-219. Elsevier.
• Wen, H., Leung, X., Li, X., Kwon, J. (2018). What influences Chinese students’ intentions to pursue hospitality careers? A comparison of three-year versus four-year hospitality programs. Journal of Hospitality, Leisure, Sport & Tourism Education. 23 70-81. Elsevier.
• Leung, X.Y., Wen, H., Jiang, L. (2018). What do hospitality undergraduates learn in different countries? An international comparison of curriculum. Journal of Hospitality, Leisure, Sport & Tourism Education. 22 31-41.
• Wen, H., Kwon, J. (2017). Restaurant servers’ risk perceptions and risk communication-related behaviors when serving customers with food allergies in the U.S.. International Journal of Hospitality Management. 64 11-20. ELSEVIER.
• Wen, H., Kwon, J. (2016). Food Allergy Risk Communication in Restaurants. Food Protection Trends. 36 (5) 372-383.
• Wen, H., Madera, J. (2013). Perceptions of hospitality careers among ethnic minority students. Journal of Hospitality, Leisure, Sport & Tourism Education. 13 161-167.

Contracts, Grants and Sponsored Research

Grant - Research

• Zhang, X., Wen, H. (Co-Principal), "Would You Like Some Edible Food Packages? Optimizing Consumers’ Acceptance of Edible Food Packages in the Foodservice Industry.," sponsored by Division of Research & Innovation of University North University, University of North Texas, $9797 Funded. (2022 - 2024).
• Wen, H. (Principal), Liu-Lastres, B. (Co-Principal), "Redesigning and Customizing Food Safety Education for Hospitality Management Students in the U.S," sponsored by USDA, Federal, $30000 Funded. (2020 - 2022).
• Wen, H. (Principal), "Creative and Research Enhancement Activity Time for Engagement (CREATE) Program," sponsored by Office of the Provost, University of North Texas, $5000 Funded. (2021 - 2022).
• Liu-Lastres, B. (Principal), Wen, H. (Co-Principal), "Does workplace happiness matter? Examining the relationships between workplace happiness, well-being, and employee outcomes among ethnic minority workers in the foodservice industry," sponsored by Society for Hospitality and Foodservice Management Foundation, International, $15000 Funded. (2019 - 2021).
• Wen, H. (Principal), "Serving Customers with Food Allergies at Clubs: Challenges and Coping Strategies," sponsored by The Club Foundation, International, $2500 Funded. (2019 - 2020).
• Wen, H. (Principal), "Food choice behaviors among college students with food allergies," sponsored by UNT Vice President for Research and Innovation (VPRI) office, University of North Texas, $2000 Funded. (2019 - 2020).
• Leung, X.Y. (Principal), Wen, H. (Co-Principal), "An Automated Future for Restaurants? A Study of Human-Robot-Interaction in Restaurant Takeout Orders," sponsored by Foodservice Systems Management Education Council, Other, $2000 Funded. (2018 - 2019).
• Wen, H. (Principal), "UNT Faculty Summer Research Grant," sponsored by UNT, University of North Texas, $5000 Funded. (2017 - 2017).
• Wen, H. (Principal), Kwon, J. (Co-Principal), "Exploration and Improvement of Hospitality Undergraduate Students’ Attitudes and Perceptions toward Hospitality Careers in China.," sponsored by China Hospitality Education Initiative, International, $8000 Funded. (2013 - 2015).
• Wen, H. (Principal), "Risk Communication when Serving Consumers with Food Allergies in Restaurants in the U.S.," sponsored by Small Grant Program for KSU Graduate Students in Arts, Humanities, and Social Sciences, Other, $1000 Funded. (2015 - 2015).
• Wen, H. (Principal), "Redesigning and Customizing Food Safety Education for Hospitality Management Students in the U.S," sponsored by U.S. Department of Agriculture, FED, Funded. (2020 - 2022).
• Wen, H. (Principal), "Does workplace happiness matter? Examining the relationships between workplace happiness, well-being, and employee outcomes among ethnic minority workers in the foodservice industry," sponsored by Indiana University-Purdue University, NFP, Funded. (2019 - 2021).
• Wen, H. (Co-Principal), Leung, X.Y. (Principal), "An Automated Future for Restaurants? A Study of Human-Robot-Interaction in Restaurant Takeout Orders," sponsored by Foodservice Systems Management Education, NFP, Funded. (2018 - 2020).
• Wen, H. (Principal), Kwon, J. (Co-Principal), "Exploration and Improvement of Hospitality Undergraduate Students� Attitudes and Perceptions toward Hospitality Careers in China.," sponsored by China Hospitality Education Initiative, International, Funded. (2013 - 2015).

Grant - Service

• Wen, H., "Charn Fund award," sponsored by University of North Texas, University of North Texas, $3000 Funded. (2024 - 2024).
• Yang, K. (Principal), Wen, H. (Co-Principal), "Building a Mentoring Platform for CMHT Tenure-Track Faculty Success," sponsored by Office of the Provost & Division of Academic Affairs: Faculty Success, University of North Texas, $4845 Funded. (2023 - 2024).
• Leung, X.Y. (Principal), Wen, H. (Principal), Agrusa, J. (Co-Principal), "China Venture Fund - "Expanding Recruitment and Student Exchange with Chinese Universities"," sponsored by Office of the Provost and Vice President for Academic Affairs, University of North Texas, $8000 Funded. (2017 - 2018).