The Journal: Tourism and Hospitality Essentials Journal Impact factor 2025

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The latest impact factor of The Journal: Tourism and Hospitality Essentials Journal and all the other Web of Science journals was released on 20th June 2025 by Clarivate. Through this web page, researchers can check the impact factor, total citation, journal quartile, and journal aim & scope.

The Journal: Tourism and Hospitality Essentials Journal: Aim & Scope

The Journal: Tourism and Hospitality Essentials Journal is a Web of Science indexed journal tha publishes research in the area: Technology: Home economics: Hospitality industry. Hotels, clubs, restaurants, etc. Food service.
The ISSN of this journal is 2549-9920.

Impact factor of The Journal: Tourism and Hospitality Essentials Journal

Journal Title	The Journal: Tourism and Hospitality Essentials Journal
Impact Factor
SJR
ISSN	2549-9920
Quartile

The Journal Impact Factor is defined as citations to the journal in the JCR year to items published in the previous two years, divided by the total number of scholarly items, also known as citable items, (these comprise articles and reviews) published in the journal in the previous two years.

Impact factor data has a strong influence on the scientific community, affecting decisions on where to publish, whom to promote or hire, the success of grant applications, and even salary bonuses.

Only journals listed in the Science Citation Index Expanded (SCIE) and Social Sciences Citation Index (SSCI) receive an Impact Factor.

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The Journal: Tourism and Hospitality Essentials Journal

ISSN: 2549-9920
Journal Impact:
Journal Scope: Technology: Home economics: Hospitality industry. Hotels, clubs, restaurants, etc. Food service

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About SCI

SCI is a multidisciplinary citation index. Science Citation Index covers 9,000+ journals across 177 scientific disciplines. SCI was established in 1900 to the current. SCI-indexed journals are indexed by SCI and SSCI. SCI is described as the world's leading journal.

All journals covered in this database are reviewed for sufficiently high quality each year.

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