About the Journal
|Judul Jurnal||Journal of Food and Culinary|
|Abbreviation||J. Food Culinary|
|Terbitan||2 terbitan per tahun | Juni - Desember|
|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.
Author has to make sureÂ 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.
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