Faculty Profile

Han Wen

Title
Assistant Professor
Department
Hospitality and Tourism Management
College
College of Merchandising, Hospitality and Tourism

    

Education

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

Current Scheduled Teaching*

HMGT 5820.001, Facilities Planning, Equipment Layout and Design, Fall 2021 Syllabus
HMGT 4820.001, Facilities Planning, Equipment, Layout and Design, Fall 2021 Syllabus
HMGT 5920.011, Problem in Lieu of Thesis, Fall 2021
HMGT 4300.002, Survey of Beverages in the Hospitality Industry, Fall 2021 Syllabus
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Fall 2021 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 5920.011, Problem in Lieu of Thesis, Summer 10W 2021
HMGT 4300.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2021 Syllabus
HMGT 5200.001, Survey of Beverages in the Hospitality Industry, Summer 5W2 2021 Syllabus
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., 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.
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., 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., 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
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 2020 – Present).
Wen, H. (Principal), "Serving Customers with Food Allergies at Clubs: Challenges and Coping Strategies," Sponsored by The Club Foundation, International, $2500 Funded. (June 6, 2019 – Present).
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 2019 – Present).
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, 2019 – Present).
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, 2021).
Leung, X. (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
Leung, X. (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).
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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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