Submissions
Submission Preparation Checklist
As part of the submission process, authors are required to check off their submission's compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.- The contribution is original and unpublished; it is not currently under review or submitted for publication with another journal; and it does not infringe the copyright or intellectual property rights of third parties. If this is not the case, please provide an explanation in the ‘Comments to the Editor’ section.
- The submission file is in OpenOffice, Microsoft Word, or RTF document file format.
- Where available, URLs for the references have been provided.
- The text is single-spaced; uses a 12-point font; employs italics, rather than underlining (except with URL addresses); and all illustrations, figures, and tables are placed within the text at the appropriate points, rather than at the end.
- The text adheres to the stylistic and bibliographic requirements outlined in the Author Guidelines.
- I acknowledge that I retain the copyright to the work and grant THIJ – Tourism and Hospitality International Journal the right of first publication. I agree that the article may be published under the Creative Commons Attribution 4.0 International Licence (CC BY 4.0), which permits the copying, distribution, adaptation and reuse of the work, including for commercial purposes, provided that authorship is duly attributed, the original publication in THIJ is identified and any changes are indicated. I am aware that I may deposit and disseminate the published version of the article in repositories, institutional platforms or personal websites, provided that the original publication in THIJ is duly acknowledged.
- I hereby declare that I accept the terms of this policy and the journal’s ethical and publication guidelines, including those relating to plagiarism, self-plagiarism and copyright infringement.
Articles
This publication intends to follow international standards of excellence, ensuring the quality of scientific papers through an anonymous review process (blind referee) by a scientific committee composed of external evaluators of prestigious higher education institutions and personalities, both national and international.
Initially, the Editorial Board reserves the right to reject papers that do not have quality enough or that are not relevant enough to the areas of the journal. The studies evaluated by the Editorial Board with quality and relevance to the areas of the publication will be sent to reviewers for blind referee.
Essays & Research Notes
This publication intends to follow international standards of excellence, ensuring the quality of scientific papers through an anonymous review process (blind referee) by a scientific committee composed of external evaluators of prestigious higher education institutions and personalities, both national and international.
Initially, the Editorial Board reserves the right to reject papers that do not have quality enough or that are not relevant enough to the areas of the journal. The studies evaluated by the Editorial Board with quality and relevance to the areas of the publication will be sent to reviewers for blind referee.
Copyright Notice
By submitting work for publication in the Tourism and Hospitality International Journal, the author (s) authorizes the Editorial Commission to edit the edition (without alteration of the idea or message), formatting and rights of diffusion of its article, including in scientific databases and national and international repositories, always willing to share knowledge and skills gained from a scientific and applied research in Tourism, Hospitality and Restaurant fields. Thus, the aim is to gradually approach the research community in the three areas. The author always maintains the copyright of the submitted article.
Privacy Statement
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