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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.
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.