HOTEL AND RESTAURANT MANAGEMENT
HOTEL MANAGEMENT MAGAZINE
One Year Subscription - 12 issues
P 14,380.00 - Print Edition
Hotel Management supplies the credible news analysis and operating resources the lodging industry needs to prosper amid constant change.
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Comprehensive reporting and research offer top-of-mind and quick-hitting insights while introducing the people driving the future of the hotel community.
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Strategies about marketing, finance, technology, design, and product purchasing go beyond the bricks & mortar to bring readers closer to the fundamentals of operating in the lodging business.
Hotel Management appears once a month in January, February, March, April, May, July, August, September and December; twice a month in June, October and November.
CATERING, FOOD SERVICE & EVENTS
One Year Subscription - 6 issues
P 11,720.00 - Print Edition
CATERING MAGAZINE is the leading national business-to-business trade magazine dedicated to the professional catering industry.
The bi-monthly magazine reaches more than 16,000 owners and managers of on- and off-premise catering companies, food and beverage directors, and catering and banquet managers of hotels, resorts, restaurants, banquets, clubs and institutional facilities.
Published by International Media Group, Inc., Catering Magazine has become a valuable tool for suppliers and manufacturers to reach the catering industry and for caterers that want the most up-to-date information to meet their creative, technical and operative needs.
Each issue contains a mix of feature stories, columns, news trends, product reviews, operational tips and industry profiles.
JOURNAL OF FOOD SERVICE BUSINESS RESEARCH
One Year Subscription - 6 issues
P 19,584.00 - Print + Digital Edition
P 17,180.00 - Digital Edition
The Journal of Foodservice Business Research features articles from international experts in various disciplines, including management, marketing, finance, law, food technology, nutrition, psychology, information systems, anthropology, human resources, and more.
The refereed, peer-reviewed Journal of Foodservice Business Research brings you:
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high quality industry-specific articles
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best practices for foodservice management professionals
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reviews of foodservice-related Internet resources, books, and software
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special thematic issues where nationally recognized scholars address a selected topic
As a forum for discussing business research in the foodservice field, the journal encompasses all aspects of foodservice:
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management and entrepreneurship
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marketing
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finance and accounting
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information systems and technology
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legal matters
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franchising
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nutrition
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food habits and food safety
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global issues and cultural studies
FOOD AND NUTRITION BULLETIN
One Year Subscription - 4 issues
P 21,680.00 - Print + Digital Edition
P 18,560.00 - Digital Edition
The Food and Nutrition Bulletin (FNB) is a peer-reviewed, academic journal published quarterly. It was founded by the Nevin S. Scrimshaw International Nutrition Foundation.
The FNB is one of the leading resources used by researchers, academics, nutrition policy makers and planners in over 125 countries to obtain the most current research and policy information related to nutrition in developing countries. The FNB publishes articles by researchers from around the world that explore critical nutrition issues and potential solutions that developing countries face: undernutrition, malnutrition, nutrient bioavailability, food safety, etc.
GASTRONOMICA
One Year Subscription - 4 issues
P 8,300.00 - Print Edition
P 6,920.00 - Digital Edition
Published by University of California Press, Gastronomica: The Journal for Food Studies is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations of historical trends and transformations in food and eating; analyses of the political, economic, and social dimensions of food production and consumption; research briefs on emerging issues in fields related to food research and innovation; and interviews with key figures in the world of food (scholars, activists, producers, and consumers). With cutting-edge research and explorations of the theoretical and methodological underpinnings of food studies, Gastronomica is your go-to resource for understanding the social, cultural, and historical dimensions of food.
HOTELIER
One Year Subscription - 8 issues
P 6,460.00 - Print Edition
Hotelier magazine is circulated to 10,000 operators with a targeted reach of more than 45,000 readers, which comprises hotel owners and operators, including presidents, vice-presidents, GMs, purchasing agents, executive chefs and those associated with the industry. Hotelier is published 8 times a year.