| Framing the sharing economy: Toward a sustainable ecosystem XY Leung, L Xue, H Wen Tourism Management 71, 44-53, 2019 | 220 | 2019 |
| A reflection on the Great Resignation in the hospitality and tourism industry B Liu-Lastres, H Wen, W Huang International Journal of Contemporary Hospitality Management, 2022 | 132 | 2022 |
| Virtual wine tours and wine tasting: The influence of offline and online embodiment integration on wine purchase decisions H Wen, XY Leung Tourism Management 83, 104250, 2021 | 109 | 2021 |
| Chatbot usage in restaurant takeout orders: A comparison study of three ordering methods XY Leung, H Wen Journal of Hospitality and Tourism Management 45, 377-386, 2020 | 87 | 2020 |
| Influence of movies and television on Chinese Tourists perception toward international tourism destinations H Wen, BM Josiam, DL Spears, Y Yang Tourism Management Perspectives 28, 211-219, 2018 | 84 | 2018 |
| A comprehensive examination of consumers' intentions to use food delivery apps H Wen, S Pookulangara, BM Josiam British Food Journal 124 (5), 1737-1754, 2022 | 65 | 2022 |
| Exploring the impact of background music on customers’ perceptions of ethnic restaurants: The moderating role of dining companions H Wen, X Leung, Y Pongtornphurt Journal of Hospitality and Tourism Management 43, 71-79, 2020 | 59 | 2020 |
| Restaurant servers’ risk perceptions and risk communication-related behaviors when serving customers with food allergies in the US H Wen, J Kwon International Journal of Hospitality Management 64, 11-20, 2017 | 50 | 2017 |
| Undergraduate Students’ Attitudes Toward and Perceptions of Hospitality Careers in Mainland China H Wen, X Li, J Kwon Journal of Hospitality & Tourism Education 31 (3), 159-172, 2019 | 45 | 2019 |
| Exploring user-generated content related to dining experiences of consumers with food allergies H Wen, E Park, CW Tao, B Chae, X Li, J Kwon International Journal of Hospitality Management 85, 2020 | 40 | 2020 |
| What influences Chinese students' intentions to pursue hospitality careers? A comparison of three-year versus four-year hospitality programs H Wen, X Leung, X Li, J Kwon Journal of Hospitality, Leisure, Sport & Tourism Education 23, 70-81, 2018 | 40 | 2018 |
| What do hospitality undergraduates learn in different countries? An international comparison of curriculum XY Leung, H Wen, L Jiang Journal of Hospitality, Leisure, Sport & Tourism Education 22, 31-41, 2018 | 39 | 2018 |
| Food allergy risk communication in restaurants H Wen, J Kwon Food Protection Trends 36 (5), 372-383, 2016 | 33 | 2016 |
| Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States J Kwon, YM Lee, H Wen Food Control 107, 106776, 2020 | 30 | 2020 |
| Consumers' dining behaviors during the COVID-19 pandemic: An Application of the Protection Motivation Theory and the Safety Signal Framework H Wen, B Liu-Lastres Journal of Hospitality and Tourism Management 51, 187-195, 2022 | 29 | 2022 |
| Perceptions of hospitality careers among ethnic minority students H Wen, JM Madera Journal of Hospitality, Leisure, Sport & Tourism Education 13, 161-167, 2013 | 29 | 2013 |
| A case study for student leadership development: A goal setting perspective S Xu, YC Wang, H Wen Journal of Hospitality, Leisure, Sport & Tourism Education 24, 168-177, 2019 | 28 | 2019 |
| How emotions affect restaurant digital ordering experiences: a comparison of three ordering methods XY Leung, H Wen Journal of Hospitality and Tourism Technology 12 (3), 439-453, 2021 | 18 | 2021 |
| Examining the impact of psychological capital on workplace outcomes of ethnic minority foodservice employees H Wen, B Liu-Lastres International Journal of Hospitality Management 94, 2021 | 17 | 2021 |
| How do ethnic minority foodservice workers perceive employee well-being? An exploratory study B Liu-Lastres, H Wen Journal of Hospitality and Tourism Management 46, 376-383, 2021 | 17 | 2021 |
Xi Y. LeungUniversity of North TexasAdresse e-mail validée de unt.edu
