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 a peer-reviewed, open-access journal published 12 issues per year. CSHR is dedicated to promoting advancements in culinary science and technology and their application in the field of hospitality, 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
Journal Information
| ISSN | 2466-0752 (Print) 2466-1023 (Online) |
|---|---|
| Frequency | Monthly Journal |
| Access Policy | Open Access, Peer Reviewed |
| Publisher | Culinary Society of Korea |
| Editor-in-Chief | Hak-Seon Kim, Ph.D. (Pukyong National University) |
Indexing and Identifiers
CSHR maintains permanent identifiers and is registered with the following services:
- DOI: A permanent DOI is assigned to every article (prefix 10.20878) and registered with Crossref
- Korea Citation Index (KCI): Accredited journal
- DBpia: Full text available (CSHR on DBpia)
- Google Scholar: Articles indexed
Contact Us
| Editorial Office | Room 214, Areum Hall, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea |
|---|---|
| Tel | +82-10-8112-7393 |
| cshr2025@gmail.com | |
| Homepage | http://www.culinary.re.kr/ |