This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The reports starts with a brief comparative profile of the work force in France and Great Britain, followed in section 2 by an account of the way government in France seeks to influence the affairs of the hotel and catering industry . Section 3 deals with the industry's trade associations in France, which are more diverse than those in Britain and appear to command wider support from employers. There follows in section 4 a summary of the state educational system with detailed accounts of the vocational qualifications it offers at all levels of the academic hierarchy. This section also looks at the examination system, the way work experience is regulated, the economics and training value of the French training hotels, and selection criteria for teachers and students. Cultural differences and their influence on vocational education and training are covered in section 5. Section 6 compares French and British methods of financing catering training through public funds, followed, in section 7, by examples of the work being done by an expanding private sector. Section 8 sets out the mechanisms used by French government departments to adjust the output of public vocational education and training to the industry's skill needs. Section 9 summarizes the findings of the report and draws some conclusions that are aimed to stimulate further consideration within the British hotel and catering industry. (KC)