Jurnal, mik, tourism, kuliner, artikel, hospitality, catering

Editorial Policies

Focus and Scope

Focus of Gastour : The Journal Gastronomy Tourism publishes articles based on research from researchers, teachers, lecturers, students, and education observers.

Scope of of Gastour : The Journal Gastronomy Tourism are:

1. Gastronomy tourism
2. Food & Beverage Management
3. Food Heritage and Culture Management
4. Food Literature
5. Hospitality
6. Digitalization & Information System of Food
7. Food Nutrition and Sustainability
8. Halal Food
9. Food innovation and Technology
10. Gastronomy Tourism Destination Management
11. Food and landscape
12. Food Science
13. Gastronomy and Education

 

Section Policies

Articles

Checked Open Submissions Checked Indexed Checked Peer Reviewed
 

Peer Review Process

We are pleased to invite colleagues from all tourism universities and colleges who are concerned about the development of tourism science as well as gastronomic tourism business to be a Peer Reviewer of The Journal Gastronomy Tourism (Gastur). The peer reviewer will review the articles for journal, as well as informing and encouraging other colleagues for submmiting their scientific articles to GasTur.

If you are interested in joining the peer reviewer, please complete the registration process by filling in the blanks and mail this scanned letter with genuine signature. Please attach your CV to our mail. At the end of this process we will send you a validation mail.

We sincerely hope you will accept our invitation to join the peer reviewer of our journals.

 

Open Access Policy

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.

 

History

The Journal Gastronomy Tourism (Gastur) has been published since 2014 using the Open Journal System. Formerly, Gastur was in Bahasa Indonesia. But since December 2019, all articles will be published in English.