All articles submitted to the Cappadocia Journal of Gastronomy, Food and Tourism Studies must be prepared using the journal's official writing template. This template was created to ensure the formal integrity of the articles, facilitate the evaluation process, and improve publication quality.

Authors are expected to arrange all formal elements, including page layout, font and size, heading system, abstract and keywords, use of tables and figures, citations, and bibliography, in accordance with the rules specified in the template. Articles that do not conform to the template may be returned to the authors without being submitted for peer review.

Authors are strongly advised to carefully review the writing template before submitting their articles and to prepare their work in accordance with it. The writing template is available on the journal's official website, and it is the authors' responsibility to use the most up-to-date version.

Language of Publication
The publication languages ​​of the journal are Turkish and English.

General Rules Regarding Format and Writing

The general rules to be followed in articles are as follows:
Turkish Article Title 14 Point Bold, Centered and Only First Letters Capitalized
Author Name and Surname 14 Point Italic, Centered and Only First Letters Capitalized
Abstract
Articles to be sent to the journal must include a Turkish “Abstract” consisting of 300 to 500 words. All abstracts in the article must be written using the “Palatino Linotype” font, 10 point, 6 and 0 pt paragraph spacing and single line spacing. The Abstract and Summary must be a single paragraph. If the data requiring ethics committee approval in the study (survey, interview, etc.) was obtained in 2020, it requires ethics committee approval. If it is from 2019 and before, you should also indicate the date in the abstract section. If it was obtained in 2020 and there is ethics committee approval, information about the ethics committee approval should be provided in the abstract with an expression similar to “… ethics committee’s decision numbered … dated ……”
Keywords: word 1, word 2, word 3. (3 to 5 words.)
Abstract
English Article Title 12 Point Bold, Justified and Only First Letters Capitalized
You should prepare your article according to this template. Articles sent without using the template and without following the specified rules will be rejected. An English translation of the Turkish “Abstract” consisting of 300 to 500 words must be added here. Articles to be sent to the journal must contain a Turkish “Abstract” consisting of at least 300 to 500 words, an English “Abstract” and Keywords (3 to 5 words). All abstracts in the article should be written using the “Palatino Linotype” font, 10 points, 6 and 0 points paragraph spacing, and single line spacing. The abstract and summary should be a single paragraph.

Keywords: word 1, word 2, word 3. (3-5 words)
Introduction (Titles should be 12 Point Bold, Left Aligned, Only the First Letters should be Capitalized and should not be numbered.)
The article should be written in Microsoft Word format and its size should be under 8 MB.
The text should be organized using the Palatino Linotype font, 11 points, single line spacing, 1.25 paragraph indentation, and 6 and 0 points paragraph spacing.
There should be no space between paragraphs.
Texts should be written with 2.5 cm margins on each side of the page, single line spacing, Palatino Linotype font and 11 font size, and should not exceed 8000 words including footnotes, except for the References, Summary and Abstract. All text except the general title should be aligned left, 1.25 cm paragraph indentation should be used, and no extra space should be left between paragraphs.

Subheading (Only the first letters should be capitalized and should not be numbered.)
The text should be arranged according to 12 point Palatino Linotype font, single line spacing, 1.25 paragraph indentation and 6 and 0 nk paragraph spacing.

The latest current spelling guide and dictionary of the Turkish Language Association should be taken as basis for Turkish spelling, punctuation and abbreviations.
Subheadings should be written in bold and aligned left. Only double quotes should be used for special emphasis; styles such as single quotes, bold, all capital letters, underline, italic text should be avoided. In writing foreign words or specific names and terms according to the necessity of the work, only italic letters should be used. If it is desired to provide the foreign language equivalent of a word used in Turkish to clarify it, this equivalent should be written in parentheses, in italic letters. In the text and in the References, the titles of published books, magazines, newspapers, encyclopedias, brochures, novels, plays and films in the "long work" category are written in italic letters. (Care should be taken to ensure that the punctuation marks adjacent to italic letters are not italic.) Unpublished voluminous works such as manuscripts and drafts, and individual titles of poems, stories, articles, book chapters, letters and speeches in the "short work" category are given in normal writing, in double quotation marks. (Double quotes and italic fonts are not used at the same time. If a “long work” title is also included in a “short work” title, such as an article given in double quotes, the long work title is written in italics.) Consistency should be observed in special uses not included here.

The table content should be prepared with Palatino Linotype font and 10 font size and single line spacing, the table should be placed so that it does not extend beyond the right and left edges of the page, the table title should be given in bold font, 12 point size and numbered above the table.

Table 1. First Letters of the Table Title Capital and 12 point size

10 point size and 0 pt space before, 0 pt after and single line spacing should be used throughout the table.
In all visuals such as tables, maps and figures, the title must be indicated under the table.

APA 6 style is used in the referencing system and bibliography of the journal.

Open Access Policy
Cappadocia Journal of Gastronomy, Food and Tourism Studies is an open access journal and all issues of the journal and all materials published in the journal can be accessed free of charge from the “Current Issue” and “Archive” sections of the DergiPark database. Users may read, download, copy, distribute, print, search or link to the full texts of articles in Cappadocia Journal of Gastronomy, Food and Tourism Studies without prior permission from the publisher or author. When copying any such content, users must include a link to the journal or reference the author(s) of the article.
Cappadocia Journal of Gastronomy, Food and Tourism Studies combines the advantages of an open access journal with a completely free article publishing policy. Author(s) do not pay any fees to publish their work.
Ethical Principles
Cappadocia Journal of Gastronomy, Food and Tourism Studies implements a journalism approach that is committed to scientific and publishing ethics. Accordingly, the responsibilities of authors, editors, editorial board and referees and the principles they must comply with are stated below.
Not Having Been Published Before
Articles to be published in Cappadocia Journal of Gastronomy, Food and Tourism Studies must not have been published anywhere, either partially or in whole. In addition, articles that are in the publication/evaluation process in other journals or sent for publication are not evaluated in accordance with Cappadocia Journal of Gastronomy, Food and Tourism Studies “Ethical Principles”. However, studies based on papers presented at a scientific event can be published by indicating the paper title and event information in the footnote.
Plagiarism Policy
The ithenticate program is used to evaluate articles sent for publication in Cappadocia Journal of Gastronomy, Food and Tourism Studies in terms of plagiarism. Articles with the highest similarity rate of 10%, excluding citations and references, are included in the referee evaluation. Articles with a similarity rate of 10% to 20% are sent back to the author for correction before the referee evaluation. Articles with a similarity rate exceeding 20% ​​are rejected without requesting correction. If the necessary arrangements are not made in articles where scientific ethical problems are detected during the peer review process, the article is rejected for publication.

Evaluation of Incoming Articles
“Double-Blind Refereeing” evaluation processes are applied in the Cappadocia Journal of Gastronomy, Food and Tourism Studies. Articles sent for publication are first examined by the assistant editor responsible for the issue in terms of format and publication principles, and plagiarism checks are performed. Articles that are not found appropriate in these respects are sent back to the author. Articles that are found appropriate are presented to the editorial board after any information that would reveal the author’s identity is concealed. The editorial board evaluates the articles in terms of scientific quality, originality and the integrity of the journal. A double-blind refereeing process is initiated for articles deemed appropriate, and the responsible editor evaluates the articles for reviews and translations. Section editors can review the articles themselves or send them to referees to be determined by the editorial board.
Referees evaluate within the time period given to them. In their evaluations, they observe scientific ethical principles, use a constructive language within the framework of academic etiquette and are impartial. They do not share the texts they evaluate until the article is published and they adhere to the principle of confidentiality. When they notice information that may reveal the author's identity and understand that there is a conflict of interest or unity of interest, they refuse to evaluate the article and inform the editors.

A correction may be requested from the author according to the referee reports. The author takes into consideration the criticism, suggestions and correction requests of the referees and, if necessary, the editorial board; prepares a report stating the changes to the text and the suggestions they reject, if any, with their reasons. The revised texts are compared with the referee reports and evaluated by the assistant editor responsible for the issue. The editors-in-chief make the publication decision according to the final form of the articles. The articles that are decided to be published are read one last time by the assistant editor in charge to make them compliant with the journal's standards in terms of spelling, punctuation, in-text references and bibliography.

If one of the referee reports is positive and the other is negative, the article may be sent to a third referee or the editorial board may make its final decision based on the reports. Articles that have been decided to be published are placed in the order as of the acceptance date, but editors may make some changes for many reasons related to journalism, such as file preparation, timeliness, necessity and integrity.

If one of the referee reports is positive and the other is negative, the article may be sent to a third referee or the editorial board may make its final decision based on the reports. Articles that have been decided to be published are placed in the order as of the acceptance date, but editors may make some changes for many reasons related to journalism, such as file preparation, timeliness, necessity and integrity. Typed articles are sent to the author for final reading before being made available for open access. The author may request mandatory, minor corrections at this stage, but cannot request corrections that will require the article to be retyped. For articles that have reached the publication stage, authors are asked to sign the “Transfer of Publication Rights” and “Ethical Declaration” forms.