Evaluación del Aprovechamiento Profesional de Licenciados en Gastronomía en el Sector Restaurantero de Quintana Roo: Desafíos y Oportunidades para su Desarrollo Estratégico

This research focuses on evaluating the impact of the underutilization of graduates from the Gastronomy program on their job performance and professional development in the restaurant sector of Quintana Roo. Despite the fact that these professionals possess a comprehensive education that includes culinary skills as well as competencies in management and leadership, they are mostly perceived by the industry as cooks, underestimating their ability to assume strategic and leadership roles. This study was conducted through a qualitative approach, using semi-structured interviews with graduates, employers, and professors, as well as documentary analysis. The results reveal a significant gap between the academic training of the graduates and the roles they perform in practice, leading to low job satisfaction and limited development opportunities. Barriers such as the lack of recognition of the multidisciplinary competencies of the graduates and the absence of mentoring and professional development programs within companies were identified. The research concludes that it is essential to review and adapt educational programs to align them with labor market demands and to promote greater interaction between students, universities, and employers. It is also proposed to strengthen training in leadership and management skills to ensure that graduates can assume strategic roles and effectively contribute to the development of the gastronomic sector. This collaborative and multidisciplinary approach is key to maximizing the potential of Gastronomy graduates, benefiting both professionals and the industry and society as a whole.