Submissions

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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.
  • Papers must be original and unpublished, and cannot be under consideration to be published by another journal; otherwise, it should be justified in "Comments to the Editor".
  • Submitted files must be in DOC (OpenOffice Writer or Microsoft Word) or RTF format (not exceeding 2MB).
  • Ensure that all URLs were properly referenced.
  • Ensure also that: Text line spacing is 1.5; use 12-point Times New Roman font; for emphasis use italic instead of underline (except URL addresses); figures and tables are embedded in the text, not at the end of the document.
  • Make sure that the text sticks to the standards described in “Guideline for Authors” and that identification of authorship was removed from the file and the Properties option. It will enable the blind peer review process, according to instructions available in “Assuring Blind Peer Review”.

Author Guidelines

Online submission

Submissions and tracking of the status of your submitted paper are both done exclusively online at http://www.revhosp.org


Revista Hospitalidade does not charge submission fees or page charges.

If you do not have a login / password to access Tourism Open Access Journals Portal, simply register at http://www.revhosp.org

Papers are reviewed by leading and qualified specialists in the area, in a blind peer review process.

Eventually, papers already published in international journals may be accepted, however, it must have been reviewed and approved by renowned specialists and author (s) must obtain a written permission from such international journal editor (copyright holders).

Please include all author´s full names in alphabetical or relevance order. All co-authors must authorize the publication of the paper in Revista Hospitalidade.

All opinions expressed by the authors are their sole responsibility and do not necessarily reflect the editors´ opinion.

Revista Hospitalidade accepts contributions that advance critical understanding in Hospitality and correlated areas such as:

- papers originated from original scientific research;
- reviews of recently published books;
- congresses and conferences reviews;
- interviews or debates with experts.


Formatting and Normative Instructions:

Papers must be submitted electronically, and authors are required to check the conformity of submission in respect of all the following instructions:

- Paper size: A4 (29.7 x 21.0 cm);

- File format: DOC or RTF;

- Margins: left, right, top and bottom of 2 cm;

- Font: 12-point Times New Roman, 1,5 space.

- Paragraph: spacing 0 and first-line indents 1,25;

- Alignment: justified text.

- Text must contain a maximum of 20 pages for papers, 5 for testimonials or interviews and two pages for congresses, conferences or book reviews.

- When emphasis is needed, make sure that it employs italics, rather than underlining (except with URL addresses);

 

The first page of the paper must present the title, abstract and keywords (in Portuguese, English, and Spanish):

 

- Title in Portuguese, English, and Spanish, clear and concise.

- Abstracts in English and Spanish must contain 150 - 200 words.

- Please limit keywords to 5 and separate them by semicolons (;).

- Resumen (in case of the paper is not written in Spanish) must contain 150 - 200 words, followed by up to 5 keywords separated by a semicolon (;).

- Abstracts should be informative (including theme, goal, method, results, and conclusion).

The text must be clear and objective, and authors must attempt to the paper structure (that must contain an introduction, development, and conclusion).

All the figures (pictures, diagrams, charts, maps, etc.) and tables should be inserted and referenced along the text and not at the end of the document; they must also be identified with Arabic numerals, followed with a very brief descriptive title. Cite the source in case of already published figures or tables.


References should be cited in the text, in APA 6th edition format (of the Publication Manual of the American Psychological Association - APA) or ABNT format (author surname, year and page). Full bibliographic references should be presented in alphabetical order at the end of the text (according to NBR-6023).


Include footnotes only if they are essential to the text comprehension. They must be explanatory and identified with Arabic numerals.


Do not include Appendixes or Attachments, unless they are essential to text understanding. In this case, they should be included after “References”.


To ensure blind peer review, papers must be submitted without identification of the authors, neither in the body of the text nor the document properties.

Revista Hospitalidade editors have the right to proceed with normative, orthographic and grammatical changes in submitted papers, always respecting the text style. A final version will not be sent for authors' approval, and originals will not be sent back to the authors.

All papers published in Revista Hospitalidade have the copyright of their author (s) that retain the rights to publish their articles on future occasions, outside the Revista Hospitalidade.

Review

As resenhas devem ser inéditas. Podem focar livros nacionais com até dois anos de publicação e internacionais com até quatro anos de publicação; As resenhas podem ter entre 5.000 e 25.000 caracteres (incluídos os espaços); Devem evidenciar o texto resenhado em sua totalidade, além de apresentarem um diálogo com outros autores ligados ou não a área do objeto da Resenha. Este fato irá demonstrar o caráter crítico da Resenha e não apenas um simples relato exposito do texto resenhado.

Chamada Especial: Gastronomias e comensalidades: debates contemporâneos

A alimentação e a gastronomia passaram por muitas transformações ao longo da sua história. Os obstáculos ambientais, as inovações tecnológicas e as dinâmicas culturais favoreceram a evolução das técnicas de cultivo, das trocas, ampliaram as fronteiras e mudaram os regimes alimentares das populações. Os rituais à mesa e as temporalidades alimentares ganharam novos sentidos, mudando as cenas alimentares conformando novas formas de expressão do comer junto, em outras palavras, as comensalidades. Entretanto, consideramos que as comensalidades podem se estender para além dos fenômenos que se dão no compasso de uma refeição compartilhada à mesa. Outras considerações a partir dos entrelaçamentos dos campos de saberes da alimentação, da gastronomia e da hospitalidade podem originar novas interpretações e insights sobre as experiências humanas em torno dos modos de fazer e de comer intermediados pelas interações sociais. Compreendemos aqui o papel da alimentação como expressão cultural e social, que vai além da simples nutrição, para se tornar uma linguagem simbólica de pertencimento e inclusão, mas também de diferenciação e exclusão. Comer é um ato que não apenas alimenta corpos, mas também fortalece laços afetivos, promove a convivência e estimula o diálogo intercultural. O comer é parte de uma estética que confere sentido à vida, além de ser um ato político e, portanto, ético. Escolhemos viajar para comer, escolhemos destinos turísticos gastronômicos, escolhemos dietas e éticas alimentares. Os rituais alimentares, os significados simbólicos e os desafios contemporâneos para a prática de gastronomias e de comensalidades devem se tornar pautas em uma sociedade cada vez mais digital e individualista. Diante disso, este dossiê temático convida as pesquisadoras e os pesquisadores e a se debruçarem nas intersecções entre a alimentação, as gastronomias, as comensalidades e as hospitalidades, explorando as suas dimensões históricas, econômicas e, especialmente, o seu caráter sociocultural, apontando a centralidade das relações sociais para a compreensão dos fenômenos deste campo de saberes emergente no Brasil. Interessa-nos receber manuscritos que tratam desde saberes-fazeres ancestrais até discussões contemporâneas das múltiplas possibilidades temáticas que este campo permite desdobrar. Sugerimos os seguintes incursões temáticas, porém, não limitados a:

* Contextos alimentares e mediações por Tecnologias da Informação e Comunicação (TICs);
* Éticas e estéticas alimentares no campo da hospitalidade;
* Relações sociais entre stakeholders em cadeias produtivas agroalimentares;
* Comensalidades nas vulnerabilidades, políticas públicas e soberania alimentar;
* Comensalidades e patrimônios alimentares;
* Territorialidades, autenticidade relacionais e experiências sensíveis e sensoriais;
* Mudanças climáticas: gostos, sabores e os desafios da sustentabilidade;
* Inovações e tradições gastronômicas: velhos conflitos, novos debates?

Copyright Notice

I herewith declare that I authorize the publication of the enclosed paper by Revista Hospitalidade and it will be labeled as “Open Access” and licensed by the respective authors in accordance with the Creative Commons Attribution (CC-BY) license, without period limitation. The access to the paper will be open and free.  access, for an indeterminate period and as unpaid and my collaboration is royalty-free. I declare also that this is an original work that has not been previously published, it has been written by the stated authors, and third-party sources were duly referenced when necessary. I further declare that this work does not infringe the copyright or property right of another and I am aware of publisher´s policy with regards to plagiarism, that will consist in immediate withdrawal of the article. Authors retain the copyright and grant the journal the right of publishing it as original work, i.e. guaranteeing that it has not been previously published, and now it is licensed under “Creative Commons Attribution” License which allows sharing the work with the condition of both authors and journal being duly referenced.

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