The graduate of the Gastronomic Services Management Specialization stands out for: Establish and implement policies and procedures for the operation of the department or establishment. Manage the supply of goods and services according to the strategic plan and customer needs. Determine the type of services to offer and implement operational procedures. Prepare budgets related to the area Define and standardize the processes and procedures related to production activities, establishing planning, execution, and control Carry out the process of monitoring, control, and verification of the production indicators, identifying aspects to correct and establishing improvement strategies Manage the selection and control of suppliers to guarantee the proper operation of the establishment, according to the planning of purchases and the control of inventories of materials and supplies