business; catering; culinary; gastronomy; hospitality; tourism

Journal History

Gastur: The Journal Gastronomy Tourism 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. It is published twice a year in june and December. Each issue consists of 6 articles/reviews.

The Journal Gastronomy Tourism (GASTUR) is a national journal intended as a communication forum for Gastronomical and other scientists from many practitioners who use Gastronomy in research. Gastur received a manuscript in areas of study Gastronomic widely, and multidisciplinary based on gastronomical studies derived from problems of eduaction, Learning and Science.

Focus and Scope :

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

Before going to review process, all manuscripts will be checked that they are free from plagiarism practice (less than 20% similarities). If there an indication of plagiarism (higher than 20% similarities), the manuscript will instantly be rejected.

©️ 2021 - The Journal Gastronomy Tourism