About This Journal (AIMS and SCOPE)

Culinary Science and Hospitality Research (abbreviation: Culi Sci & Hos Res., CSHR) is an official journal of the Culinary Society of Korea. It is peer reviewed, and open access journal that is published 12 issues per year. CSHR is dedicated to promote the advancements in culinary science & technology and application in the field of hospitality industry including the following areas:

• Culinary Arts and Technology
• Food & Cooking Science
• Food Cultural Trends
• Regional Cuisines
• Product Development
• Food Safety & Sanitation
• Cultural and Critical Studies in Hospitality & Tourism
• Hospitality & Tourism Marketing
• Hospitality & Tourism Organizational Behavior
• Hospitality & Tourism Ethics
• Hospitality & Tourism Industry Issues

ISSN

2466-0752 (Print)
2466-1023 (Online)

Frequency

Monthly Journal

Contact Us

Editorial Office

#406, Professor Hall, KyungHee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea

Tel

+82-02-961-2321

Fax

+82-02-961-9557

C.P.

+82-10-3564-2096

E-mail

cshr2022@naver.com

Homepage

http://www.culinary.re.kr/