About the Journal

Focus and Scope

Journal of Culinary and Hospitality (JCH)

Culinary Innovation and Product Development
Gastronomy and Food Culture
Food and Beverage Processing Technology
Food Service and Restaurant Management
Hospitality and Hotel Management
Culinary Tourism and Destination Development
Food Safety, Hygiene, and Sanitation
Sustainability in Culinary and Hospitality Industry
Culinary and Hospitality Education
Consumer Behavior and Culinary Marketing

Aims

Journal of Culinary and Hospitality (JCH) aims to promote scientific research and academic discussion in the fields of culinary arts and hospitality management, with a particular focus on innovation, sustainability, and professional practice in Indonesia and beyond.

The journal welcomes contributions from researchers, educators, industry practitioners, and students who are engaged in advancing knowledge and practice in culinary and hospitality sectors.

The editorial content includes:

Theoretical and conceptual articles
Empirical research papers
Case studies and applied research
Review papers and literature analyses

All submitted manuscripts undergo a rigorous peer-review process to ensure academic quality, relevance, and contribution to the field of culinary and hospitality studies.