Why Researchers Choose Journal of Foodservice for High-Impact Publications
The Journal of Foodservice stands as a vital resource for scholars and professionals in the food services sector. Focused on advancing knowledge in foodservice operations, management, and innovation, this Wiley-published journal has long been a go-to for high-quality research. With its emphasis on practical and theoretical contributions, it attracts submissions from around the world, particularly those addressing contemporary challenges like sustainability, consumer behavior, and operational efficiency in foodservice environments.
Established to bridge the gap between academic inquiry and industry practice, the Journal of Foodservice publishes peer-reviewed articles that explore diverse topics within food services. Researchers value its rigorous editorial process, which ensures that only the most impactful work sees publication. The journal's scope encompasses everything from menu development and service delivery to nutritional analysis and economic impacts, making it indispensable for interdisciplinary studies. Its commitment to open dialogue fosters collaborations that drive the field forward.
For those in food services, publishing here offers visibility among key stakeholders, including policymakers, industry leaders, and fellow academics. The journal's archives provide a rich repository of case studies and empirical data, aiding ongoing research efforts. Whether you're investigating emerging trends like plant-based menus or supply chain disruptions, the Journal of Foodservice delivers timely, relevant content.
As the food services landscape evolves with technological advancements and shifting consumer preferences, this journal remains at the forefront. It encourages submissions that push boundaries, offering a platform for groundbreaking ideas. To explore opportunities, consider reviewing current calls for papers or preparing your manuscript according to detailed guidelines available on the official site.
Ready to contribute? Check out food service management positions to see how your research aligns with career paths in academia and industry.
Overview & History
The Journal of Foodservice was launched by Wiley in 2008, filling a niche for specialized research in foodservice dynamics. It emerged during a period of rapid growth in the global hospitality sector, aiming to document innovations and challenges in food preparation, delivery, and consumption. Over its active years, it published quarterly issues featuring original research, reviews, and applied studies.
Historically, the journal adapted to industry shifts, such as the rise of fast-casual dining and health-focused menus. Its evolution reflected broader trends in food sciences, incorporating interdisciplinary perspectives from nutrition, business, and environmental studies. Though publication ceased around 2010, its legacy endures through accessible archives, influencing subsequent works in food services.
Key milestones include early volumes addressing food safety protocols post-major outbreaks and later editions exploring sustainable sourcing. This historical context underscores its role in shaping evidence-based practices for foodservice professionals.
Scope and Disciplines Covered
The Journal of Foodservice covers a broad spectrum of topics central to food services, emphasizing empirical and theoretical advancements. Its scope includes operational strategies, consumer insights, and technological integrations in foodservice settings.
| Discipline | Description |
|---|---|
| Food Services Management | Focuses on operational efficiency, staffing, and cost control in restaurants and institutions. |
| Hospitality and Tourism | Examines foodservice roles in travel, events, and leisure industries. |
| Nutrition and Dietetics | Addresses menu planning, nutritional value, and health implications of foodservice offerings. |
| Business and Economics | Analyzes market trends, pricing strategies, and economic impacts on foodservice businesses. |
| Sustainability in Food Systems | Explores eco-friendly practices, waste reduction, and ethical sourcing in food preparation. |
These disciplines ensure comprehensive coverage, appealing to researchers across related fields.
Key Journal Metrics
| Metric | Value | Notes |
|---|---|---|
| Impact Factor | Not publicly disclosed | Historical data from Clarivate JCR indicates niche influence in food services. |
| CiteScore | Not publicly disclosed | Scopus metrics highlight citations in hospitality research. |
| Acceptance Rate | Approximately 30% | Based on publisher reports for similar Wiley titles. |
| Publication Frequency | Quarterly | During active years from 2008-2010. |
| h-Index | Not publicly disclosed | Reflects sustained relevance in archival searches. |
These metrics position the journal as a respected venue, though limited by its publication span.
Indexing and Abstracting
The Journal of Foodservice is indexed in major databases, ensuring wide discoverability. It appears in Scopus for hospitality and food science citations, and Web of Science for core collection entries. Additional indexing includes CAB Abstracts for applied foodservice studies and Food Science and Technology Abstracts.
Researchers benefit from these listings, which facilitate tracking of related works and citation analysis. For verification, visit the official journal homepage or Scopus profiles.
Publication Model and Fees
As a Wiley hybrid journal, the Journal of Foodservice offered both subscription-based and open access options during its run. Authors could publish traditionally with no fees or opt for open access via Wiley's model, incurring article processing charges (APCs) around $3,000, though exact historical rates vary.
Post-cessation, access remains through Wiley Online Library subscriptions. No current fees apply, but archival content is available to institutional subscribers. Check Sherpa/RoMEO for rights and self-archiving policies.
Submission Process and Guidelines
Submissions to the Journal of Foodservice followed Wiley's standard process: authors prepared manuscripts in line with author guidelines, including abstract, keywords, and references in APA style. Peer review was double-blind, typically taking 3-6 months.
Though no longer accepting new submissions, historical guidelines emphasize originality, ethical standards, and relevance to food services. For similar outlets, review food science positions to connect with active journals.
Editorial Board Highlights
The editorial board featured experts like Dr. Angela Fraser in food safety and Prof. John Edwards in operations, drawn from leading institutions in the US and UK. Their diverse backgrounds ensured balanced oversight, with members from Cornell University and the University of Surrey.
This team's expertise in practical foodservice applications guided the journal's direction, prioritizing rigorous, impactful research.
Why Publish in Journal of Foodservice?
Publishing in the Journal of Foodservice offered researchers enhanced credibility in a specialized field. Its targeted audience included industry practitioners, amplifying real-world application of findings. Archival status maintains long-term accessibility, supporting career advancement.
Benefits included networking opportunities and citation potential in hospitality studies. For emerging scholars, it served as a stepping stone to broader recognition. Explore Rate My Professor for insights from food services educators.
Comparison with Similar Journals
| Journal | Publisher | Focus | Impact Factor |
|---|---|---|---|
| Journal of Foodservice Business Research | Taylor & Francis | Business aspects of foodservice | 1.2 |
| International Journal of Hospitality Management | Elsevier | Broad hospitality, including food | 9.7 |
| Food Service Technology | Wiley | Technology in food preparation | Not publicly disclosed |
| Journal of Culinary Science & Technology | Taylor & Francis | Culinary innovations | 1.5 |
This comparison highlights the Journal of Foodservice's unique niche in operational food services.
Researcher Tips for Successful Submission
To succeed in food services publishing, align your work with current trends like digital ordering systems. Ensure clear methodology and implications for practice. Use academic calendar resources for deadlines. Collaborate internationally and seek feedback pre-submission. Finally, leverage hospitality faculty jobs for networking.
