About the Journal


Judul Jurnal Journal of Food and Culinary
Inisial JFC
Abbreviation J. Food Culinary
Terbitan 2 terbitan per tahun | Juni - Desember
DOI Prefix 10.12928
ISSN

P-ISSN: 2621-8437 | E-ISSN: 2621-8445

Editor-in-chief Yunda Maymanah Rahmadewi, S.T.P., M.Sc.
Publisher Universitas Ahmad Dahlan
Citation Analysis SCOPUS | Web of Science | Google Scholar | Moraref

Journal of Food and Culinary (JFC) is a peer-reviewed open access journal published twice in a year (June and December). The JFC focuses on the publication in food service industry and management. It publishes its issues in an online (e-ISSN 2621-8445) and a printed (p-ISSN 2621-8437) version.

Before Submission
Author has to make sure that the manuscript has been prepared using the JFC's template. The manuscript should also have been carefully proofread. Any manuscript which does not meet the author guidelines, written in a different format, or has poor soundness of Indonesian or English, will be immediately rejected. Only manuscript which meets the JFC format will be processed further.

Online Submissions
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Current Issue

Vol. 4 No. 1 (2021)
View All Issues