| 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 | |
| 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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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 services industry and management. It publishes its issues in an online (e-ISSN 2621-8445) and a printed (p-ISSN 2621-8437) version.
Read more about =================Call for Papers=================Journal of Food and Culinary
Kampus 2 Universitas Ahmad Dahlan
Jalan Pramuka No. 42, Pandeyan, Umbulharjo, Yogyakarta - 55161
Telp. (0274) 563515, ext. 4902; Fax. (0274) 564604
Email: jfc@culinary.uad.ac.id
p-ISSN: 2621-8445 | e-ISSN: 2621-8437
This work is licensed under a Creative Commons Attribution 4.0 International License
