Journal of Culinary and Hospitality (JCH)

Journal of Culinary and Hospitality (JCH) is a peer-reviewed scientific journal published by the Program Studi D4 Tata Boga, Fakultas Vokasi, Universitas Negeri Surabaya. This journal publishes original research articles, conceptual studies, and case reports related to the fields of culinary arts and hospitality management.

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 accepts manuscripts written in English or Bahasa Indonesia and is published twice a year (June and December).

All submitted manuscripts undergo a double-blind peer review process to ensure the originality, quality, and contribution of each publication.

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