This color-coded committee report identifies the skills and knowledge required by employees in the hospitality/tourism/recreation occupational area. The reports of four subcommittees focused on food/beverage, hotel/motel, recreation/leisure, and travel/tourism skills are also included. Introductory materials include a general statement of the technical committee, list of committee members, occupational title matrix, statewide occupational projections, and summary of committee meetings. The skills and performance objectives are divided into four major sections outlining a total of 438 tasks. The first section contains employability skills; these are categorized into 12 duties. Each skill is ranked for each subcategory. The second section on skills common to two or more areas of the four subcategories ranks each task (from 1 through 210) in the nine duty areas for each subcategory. A performance objective and tools and equipment list are listed for each task. The third section contains the task inventories for specific skills; these tasks are numbered 211-358 and are specific to food/beverage occupations. Finally, the performance objectives of the fourth section are specific to hotel/motel occupations and the tasks are numbered 359-438. A performance objective and tools and equipment list are listed for each task. Duty areas include the following: guest services, public relations, sales and marketing, safety/security, maintenance, personnel management, management, food preparation, and cleaning. A complete equipment list with percentage of use is appended. (YLB)