In both France and the United States, restaurants remain the hotel and catering sector's main employer. In France, 25% of hotel and catering personnel are self-employers versus fewer than 5% in the United States; however, the growth of hotel and restaurant chains in France may eventually limit opportunities for creating an independent activity. The French hotel and catering industry is characterized by high turnover and a largely young, unskilled work force. High-level jobs are increasingly reserved for those with specialized diplomas in fields such as business and management. The situation in the United States is similar. With the exception of gourmet cooking, the traditional activities of the sector in both countries remain fairly indifferent to high-level diplomas and privilege on-the-job training. However, hotel and restaurant chains have a great demand for higher education graduates. Although chains and large employers in the United States and France generally have a stronger union presence and often provide better employment conditions and possibilities of advancement, the French often consider working for chains socially degrading. In both France and the United States, employers are having difficulties recruiting young, low-skilled personnel to whom they can offer inferior employment conditions and few possibilities of career advancement. (MN)