A party of vocational educators from the United Kingdom (UK) traveled to the Federal Republic of Germany (FRG) to examine West German vocational education and training for the hotel and catering industry. During the study, the investigators examined the training with respect to regulations, the content of training, and the structure of the assessment system. After noting the widespread willingness of West German employers to participate in their country's dual system for vocational education and apprenticeship training, the British observers called for the development of long-term strategies to link the school and business communities in the UK. They also felt that, like the FRG, the UK should take steps to ensure that all full-time technical education program students have a good background in practical skills and that all students under the age of 18 be given day-release for further education. (Appendixes to this report include a description of the dual system, training regulations for cooks, extracts from the training regulations for meister, and a glossary.) (MN)