Faculty Profile

Han Wen

Title
Associate Professor
Department
Hospitality, Event and Tourism Management
College
College of Merchandising, Hospitality and Tourism

    

Education

PhD, Kansas State University, 2015.
Major: Human Ecology - Hospitality and Dietetics Administration
MS, University of Houston, 2012.
Major: Hotel and Restaurant Management
BS, Sun Yat-sen University, 2010.
Major: Tourism Management

Current Scheduled Teaching*

HMGT 5790.001, Field Experience in Hospitality and Tourism, Spring 2024
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2024 Syllabus
HMGT 5280.601, Hotel and Restaurant Operations, Spring 2024
HMGT 5920.019, Problem in Lieu of Thesis, Spring 2024
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2024 Syllabus
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2024 Syllabus

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Previous Scheduled Teaching*

HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2023 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2023 Syllabus SPOT
HMGT 4820.002, Facilities Planning, Equipment, Layout and Design, Spring 2023 Syllabus SPOT
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2023 Syllabus SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2022 Syllabus SPOT
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2022 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Fall 2022 SPOT
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2022 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2022 Syllabus SPOT
HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2022 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2022 Syllabus SPOT
HMGT 5790.001, Field Experience in Hospitality and Tourism, Spring 2022 Syllabus
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2022 Syllabus SPOT
HMGT 5920.012, Problem in Lieu of Thesis, Spring 2022
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2022 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2022 Syllabus SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2021 Syllabus SPOT
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2021 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Fall 2021
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2021 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2021 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Summer 10W 2021
HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2021 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2021 Syllabus SPOT
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2021 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Spring 2021
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2021 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2021 Syllabus SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2020 Syllabus SPOT
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2020 Syllabus SPOT
HMGT 4820.002, Facilities Planning, Equipment, Layout and Design, Fall 2020 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Fall 2020
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2020 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2020 Syllabus SPOT
HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2020 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2020 Syllabus SPOT
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2020 Syllabus
HMGT 5280.004, Hotel and Restaurant Operations, Spring 2020 Syllabus
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2020 Syllabus
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2020 Syllabus
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2019 Syllabus SPOT
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2019 Syllabus SPOT
HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W1 2019 Syllabus SPOT
HMGT 5200.601, Survey of Beverages in the Hospitality Industry, Summer 5W1 2019 Syllabus SPOT
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2019 SPOT
HMGT 5280.004, Hotel and Restaurant Operations, Spring 2019 SPOT
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2019 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2019 SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2018 SPOT
HMGT 5820.601, Facilities Planning, Equipment Layout and Design, Fall 2018 SPOT
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2018 Syllabus SPOT
HMGT 5920.011, Problem in Lieu of Thesis, Fall 2018
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2018 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2018 SPOT
HMGT 5790.003, Field Experience in Hospitality and Tourism, Summer 10W 2018
HMGT 5280.002, Hotel and Restaurant Operations, Spring 2018 SPOT
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2018 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2018 SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2017 SPOT
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2017 Syllabus SPOT
HMGT 5950.011, Master's Thesis, Fall 2017
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2017 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2017 SPOT
HMGT 4300.003, Survey of Beverages in the Hospitality Industry, Spring 2017 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Spring 2017 SPOT
HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2016 SPOT
HMGT 4820.002, Facilities Planning, Equipment, Layout and Design, Fall 2016 Syllabus SPOT
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2016 Syllabus SPOT
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2016 SPOT

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Published Publications

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
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, .
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). Exploring the impacts of internal crisis communication on tourism employees insights from a mixed-methods study. Tourism Management. 100, 104796.
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.
Lee, Y., Sozen, E., Wen, H. (2022). A Qualitative Study of Food Choice Behaviors among College Students with Food Allergies in the U.S.. British Food Journal.
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.
Wen, H., Pookulangara, S. A., Josiam, B. M. (2021). A Comprehensive Examination of Consumers' Intentions to Use Food Delivery Apps. British Food Journal. 124(5), 1737-1754.
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.

Awarded Grants

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. (November 29, 2022June 30, 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. (October 2020September 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. (June 1, 2021July 31, 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. (June 2019December 2021).
Wen, H. (Principal), "Serving Customers with Food Allergies at Clubs: Challenges and Coping Strategies," Sponsored by The Club Foundation, International, $2500 Funded. (June 6, 2019May 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. (April 2, 2019March 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. (20182019).
Wen, H. (Principal), "UNT Faculty Summer Research Grant," Sponsored by UNT, University of North Texas, $5000 Funded. (June 2017August 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. (October 2013September 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. (January 2015July 2015).
Grant - Service
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. (September 2023July 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. (December 11, 2017September 30, 2018).
,
Overall
Summative Rating
Challenge and
Engagement Index
Response Rate

out of 5

out of 7
%
of
students responded
  • Overall Summative Rating (median):
    This rating represents the combined responses of students to the four global summative items and is presented to provide an overall index of the class’s quality. Overall summative statements include the following (response options include a Likert scale ranging from 5 = Excellent, 3 = Good, and 1= Very poor):
    • The course as a whole was
    • The course content was
    • The instructor’s contribution to the course was
    • The instructor’s effectiveness in teaching the subject matter was
  • Challenge and Engagement Index:
    This rating combines student responses to several SPOT items relating to how academically challenging students found the course to be and how engaged they were. Challenge and Engagement Index items include the following (response options include a Likert scale ranging from 7 = Much higher, 4 = Average, and 1 = Much lower):
    • Do you expect your grade in this course to be
    • The intellectual challenge presented was
    • The amount of effort you put into this course was
    • The amount of effort to succeed in this course was
    • Your involvement in course (doing assignments, attending classes, etc.) was
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