Focus and Scope
AIMS : The Journal Gastronomy Tourism publishes articles based on research from researchers, teachers, lecturers, students, and education observers.
Contributions are expected from senior researchers, project managers, research administrators and PhD students at advanced stages of their research, representing both public organizations and private industry. Equally, the journal if intended for scholars and students, reseachers working at research organizations and government agencies, and also for enterprises undertaking applied R&D to lead innovations.
The editorial contents and elements that comprise the journal include:
- Theoretical articles
- Empirical studies
- Practice-oriented papers
- Case studies
- Review of papers, books, and resources.
As far as the criteria for evaluating and accepting submissions is concerned, a rigorous review process will be used. Submitted papers will, prior to the formal review, be screened so as to ensure their suitability and adequacy to the journal. In addition, an initial quality control will be performed, so as to ensure matters such as language, style of references and others, comply with the journal´s style.
The below mentioned areas are just indicative. The editorial board also welcomes innovative articles that redefine any Science and Technology field.
- Gastronomy tourism
- Food & Beverage Management
- Food Heritage and Culture Management
- Food Literature
- Hospitality
- Digitalization & Information System of Food
- Food Nutrition and Sustainability
- Halal Food
- Food innovation and Technology
- Gastronomy Tourism Destination Management
- Food and landscape
- Food Science
- Gastronomy and Education
