Cornell Hospitality Quarterly – Food Services Journal Guide for Researchers

Why Researchers Choose Cornell Hospitality Quarterly for High-Impact Publications

Cornell Hospitality Quarterly has long been a respected venue for advancing knowledge in food services and hospitality management. Established in 1960 by the Cornell University School of Hotel Administration, this journal provided a platform for innovative research on operational strategies, customer experiences, and industry trends. Over its 50-year run until 2010, it published quarterly issues that influenced practices in hotels, restaurants, and tourism sectors worldwide. Researchers valued its rigorous peer-review process, which ensured high-quality, actionable insights. The journal's focus on practical applications alongside theoretical contributions made it essential for academics and professionals alike.

With a primary emphasis on food services, Cornell Hospitality Quarterly covered topics like supply chain management in catering, service quality in dining establishments, and sustainability in hospitality operations. Its articles often drew from interdisciplinary perspectives, incorporating business, psychology, and environmental science. The journal's prestige stemmed from its affiliation with Cornell, a leader in hospitality education, attracting submissions from top global scholars. Historical impact factors, such as 0.917 in 2008, reflected its solid standing in the field, though it was not among the highest-ranked due to its specialized scope.

Even after ceasing publication in 2010, the archived content remains a vital resource for literature reviews and historical analysis. Scholars continue to cite its works, underscoring enduring relevance. For those exploring career paths, publishing here historically boosted profiles in academia and industry. To connect with opportunities, explore higher education jobs that value such expertise.

Overview & History

Cornell Hospitality Quarterly began in 1960 as a publication of the Cornell School of Hotel Administration, aiming to bridge academic research and industry needs in hospitality. It evolved from a newsletter-style outlet to a full peer-reviewed journal, publishing seminal works on food services innovation. By the 1980s, it had gained international recognition, featuring case studies from major hospitality chains. The journal ceased in 2010, with SAGE Publications handling distribution from 2007 onward. Its legacy includes over 2,000 articles that shaped policies in food service management and tourism development.

Scope and Disciplines Covered

The journal's scope encompassed practical and theoretical aspects of hospitality, with a strong tilt toward food services. It welcomed submissions on menu engineering, labor relations in restaurants, and consumer behavior in dining settings. Disciplines included hospitality management, tourism studies, business administration, and food science. Contributions often addressed global challenges like cultural influences on service delivery and technological integrations in kitchens.

Key Journal Metrics

These metrics highlight the journal's role as a mid-tier influencer in food services research, with steady citations post-2010.

Indexing and Abstracting

Cornell Hospitality Quarterly was indexed in major databases, ensuring wide accessibility. It appeared in Scopus, Web of Science (via Clarivate), ABI/INFORM, and Cabell's Directory. These listings facilitated discoverability for researchers worldwide. Post-cessation, archives remain searchable, supporting ongoing scholarship. For broader academic tools, consider PhD programs in related fields.

Publication Model and Fees

The journal operated on a subscription-based model, with no article processing charges (APCs) for authors. Access was through institutional subscriptions or pay-per-view via SAGE. This traditional approach supported its focus on established academics in food services. Historical policies emphasized open access limited to abstracts, with full texts behind paywalls.

Submission Process and Guidelines

Submissions were handled via SAGE's online portal, requiring original manuscripts of 6,000-8,000 words. Guidelines stressed empirical data, clear methodology, and relevance to hospitality practices. Peer review took 3-6 months historically. Though closed to new submissions since 2010, guidelines inform similar journals. Check tenure-track positions for publishing expectations.

Editorial Board Highlights

The board featured experts from Cornell and beyond, including J. Bruce Tracey as Editor-in-Chief in later years. Members specialized in food services operations, tourism economics, and service innovation. Their diverse backgrounds ensured balanced, high-standard reviews. Notable contributors included industry leaders from Marriott and academic peers from Europe.

Why Publish in Cornell Hospitality Quarterly?

Publishing here offered visibility in a niche yet influential field, enhancing CVs for food services scholars. Its Cornell affiliation lent credibility, aiding grant applications and promotions. Historical authors reported increased industry collaborations. For career growth, pair with Rate My Professor reviews.

Comparison with Similar Journals

This comparison shows Cornell's specialized edge in food services, though peers have higher current metrics.

Researcher Tips for Successful Submission

• Align with food services themes, using real-world data.
• Follow SAGE style: APA citations, anonymous review.
• Highlight practical implications for hospitality.
• Network via academic calendar events.
• Revise based on feedback; persistence pays.

Incorporate interdisciplinary angles to stand out. For ongoing opportunities, visit scholarships in hospitality.