Prepare your book manuscript
Prepare your book manuscript Prepare your book manuscript with our author guidelines for books and book series. Submit your manuscript to your commissioning editor.
Prepare your book manuscript Prepare your book manuscript with our author guidelines for books and book series. Submit your manuscript to your commissioning editor.
Your Emerald team Here we take a look at the roles and responsibilities of the key members of your Emerald team. You wi
Run a successful journal In this section, find out how the publishing process works, including special issues, submissions and peer review, and the tools and systems that dr
Promote your journal We explore the steps we take to promote your journal, as well as ideas and advice on how you can get involved.
Publishing ethics guidelines Understanding responsibilities and handling allegations of misconduct. All of our journals
Researchers Search Emerald Insight for the latest research in your field, discover ways you can publish with us or learn more about our awards that celebrate our research communi
Reviewers Here you will find practical tips and guidance on all aspects of peer review. See how being a reviewer could benefit your career, discover what's involved in shaping a
How to...Review a journal, case study or book proposal Our reviewers play a crucial role in the publication process with a wide range of r
How to...Become a reviewer Never reviewed for one of our journals before? Here’s how to get started. On this page Tips for re
Sustainability & environment We feature research that addresses the global challenge of climate change, focusing on areas such as forest management, combating desertificatio
Share this content New York, US and Bingley, UK, 26 September - The Workplace Equity Project (WE) today released “Global Voices for Workplace Equity: Findings from the WE Sur
Share this content Bingley, UK Tuesday 16 October 2018 - The British Food Journal (BFJ) has chosen World Food Day, 16 October - with its theme of 'Our actions are our Future: