About the Journal

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.

JOURNAL OF FOOD AND CULINARY explores food service industry and management, such as

- food and apparel  entrepreneurship

- strategic management in culinary

- operational management in culinary

- small and medium entreprise in culinary

- marketing management in culinary)

- food processing industry and innovation

- food and nutritional science

- food nutrition and evaluation

- food safety and hygiene

- food processing, preservations, and packaging

- halal product and management in culinary

Open Access Policy

This journal is an open-access journal that provides immediate, worldwide, barrier-free access to the full text of all published articles without charge readers or their institutions for access. Readers have the right to read, download, copy, distribute, print, search, or link to the full texts of all articles in the Journal of Food and Culinary. This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.