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Focus and Scope

• Jurnal Pendidikan Tata Boga dan Teknologi is a peer-reviewed scientific journal published by Universitas Negeri Padang. The journal serves as a premier platform for disseminating critical issues, recent advancements, and scholarly thinking at the intersection of culinary arts, education, science, and technology. It focuses on all aspects of meal planning, preparation, processing, and service for a global consuming public, as well as education and technology across diverse settings.

  The scope of the journal encompasses, but is not limited to, the following key areas:

  1. Culinary Education and Technology
     Curriculum development, instructional methods, learning media, assessment and evaluation, and the integration of digital technologies and pedagogical innovations in vocational culinary education, both in formal and non-formal contexts.

  2. Foodservice Management and Operations
     Restaurant management, quality control, mass production systems, supply chain management, operational efficiency, and contemporary issues in culinary business and restaurant governance.

  3. Culinary Innovation and Food Technology Integration
     Product development through recipe engineering, modification of local food ingredients, culinary technology fusion (blending traditional culinary techniques with modern food science), and breakthroughs in processing, presentation, and preservation that impact sensory quality, safety, and product stability.

  4. Applied Human Nutrition and Guest/Customer Experience
     Studies on macro- and micro-nutrition in menu planning, culinary dietetics, functional foods, and the interplay between techniques, technology, and flavor in contributing to guest satisfaction, quality of life, and gastronomic experiences (including wine and beverages).

  5. Blurring Boundaries between Food Science and Culinary Arts
     Exploration of the convergence between food science and culinary arts, including the use of food additives, controlled fermentation, emulsification, sous-vide techniques, molecular gastronomy, and the application of food engineering principles in culinary practice.

  6. Emerging Trends, Management Styles, and Service Principles
     Adaptation to contemporary management approaches (lean, agile, green management), hospitality service standards, professional ethics, and sustainability issues (zero waste, local sourcing, ethical consumption) across various scales of foodservice operations.

  7. Techniques, Technology, and Their Role in Quality of Life
     The role of processing technologies, smart kitchen equipment, automation, and information systems in improving efficiency, food safety, and customer satisfaction within the foodservice sector.

  The journal actively encourages interdisciplinary and transdisciplinary approaches, as well as practice-based research and development (R&D). All submitted manuscripts undergo a rigorous double-blind peer review process by national and international reviewers, with emphasis on novelty, methodological rigor, and tangible contributions to the advancement of culinary education, foodservice management, and food technology. The journal is published biannually and is open to academics, researchers, educators, culinary industry practitioners, and graduate students.