Journal of Food and Culinary


Judul JurnalJournal of Food and Culinary
InisialJFC
AbbreviationJ. Food Culinary
Terbitan2 terbitan per tahun | Juni - Desember
DOIPrefix 10.12928 by 
ISSN

P-ISSN: 2621-8437 | E-ISSN: 2621-8445

Editor-in-chiefYunda Maymanah Rahmadewi, S.T.P., M.Sc.
PublisherUniversitas Ahmad Dahlan
Citation AnalysisSCOPUS | 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 Desember). 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.

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Vol 4, No 1 (2021)

Table of Contents

Articles

(1) Siti Umaira (Universitas ‘Asyiyah Yogyakarta, Indonesia)
(2) Agil Dhiemitra Aulia Dewi (Universitas ‘Asyiyah Yogyakarta, Indonesia)
(3) Astari Puruhita Ansokowati (Universitas ‘Asyiyah Yogyakarta, Indonesia)
10.12928/jfc.v4i1.4129 Views of Abstract: 21
(1) Rachmawati Widyaningrum (Universitas Ahmad Dahlan, Indonesia)
10.12928/jfc.v4i1.4123 Views of Abstract: 28
(1) Anggun Putri Utami (Universitas Jenderal Soedirman, Indonesia)
10.12928/jfc.v4i1.4032 Views of Abstract: 16