| Abstract: | As the recruitment and retention of trained staff assumes increasing priority in an expanding British tourism and leisure industry, and as labour costs attract increasing attention in periods of recession, the hotel and catering industry is looking more searchingly at its levels of productivity. This report compares vocational education and training practice in France, where all the evidence suggests that hotel and catering production is higher than in Britain, and compares it with the British system. It suggests that the French, by retaining intact the relative importance of craft education and training and the proportion of total financial and other resources they allocate to it, have identified the key factor in effective manpower deployment. |
