Han Wen, Ph.D.

Han Wen, Ph.D.

Han Wen, Ph.D.

Associate Professor & CCII Co-Director
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Dr. Han Wen is an Associate Professor in the Department of Hospitality & Tourism Management at the University of North Texas. Dr. Wen earned her Ph.D. degree in Hospitality Administration from the Department of Hospitality Management and Dietetics at Kansas State University, her Master's degree in Hotel and Restaurant Management from the Conrad N. Hilton College at the University of Houston, and her Bachelor's degree in Tourism Management from the School of Tourism Management at Sun Yat-sen University.

Dr. Wen's research interests include foodservice management, food safety and food allergy in restaurants, food safety risk communication, and gastronomy tourism. Dr. Wen has published her research articles in various international peer-reviewed journals and presented her research at domestic and international conferences.

Dr. Wen developed her teaching interest in food and beverage management after working in various departments in the hotel industry and consultancy projects for hospitality firms. Her primary teaching responsibilities at UNT include Survey of Beverages in the Hospitality Industry, Facilities Planning Equipment Layout and Design, and Hotel and Restaurant Operations. Dr. Wen has received her Wine & Spirit Education Trust (WSET) Level 3 Award in Wine. This is an advanced level qualification for the wine industry professionals and wine enthusiasts. Dr. Wen believes that teaching drives continual professional development and gives her more motivation to learn. She also believes that teachers who demonstrate their curiosity and enthusiasm for learning will have a more significant influence on student engagement. She loves to create a stimulating and supportive environment to foster interest and help students acquire knowledge and skills to succeed personally, academically, creatively, and professionally.

See below for media interviews with Dr. Han Wen:


Selected Research Publications

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.

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.

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. B. N. (2023). Evaluating Food Safety Education in Hospitality Management Programs through the Lenses of Situated Learning Theory: Insights from Industry Leaders and Educators. Food Control. Published.

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. Published.

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. Published.

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.

Lee, Y. M., 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. Published.

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. https://doi.org/10.1108/IJCHM-05-2022-0551

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., & Leung, X. Y. (2021). Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions. Tourism Management83, 103250.

Leung, X. Y., & Wen, H. (2021). How emotion affects restaurant digital ordering experiences: A comparison of three ordering methods. Journal of Hospitality and Tourism Technology12(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 Journal124(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 Tourism2(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 Management94, 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 Management46, 376–383.

Wen, H., & Lee, Y. M. (2021). Food Allergy Communication in Restaurants: Perspectives of Customers with Food Allergies. The Journal of Foodservice Management and Education15(1), 26–32.

Leung, X. Y., 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. M. (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.-W., 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. M., 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.

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.-C., 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.

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.

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.

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.