In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with 128 head chefs and 108 junior kitchen staff in hotels, hospitals, caterers, bars, restaurants, and carriers. The study sought to determine what features characterize the contemporary culinary product of the hotel and catering industry, what processes and practices are prevalent in preparing this culinary product, and what skills, knowledge, and attitudes are relevant to the preparation of this culinary product. Some of the main findings of the study were as follows: (1) the range of dishes offered is generally limited and unimaginative, although certain sectors do continue to feature more creative dishes; (2) cookery principles applied in the preparation of dishes are limited; (3) freshly prepared soups and sauces are more widely used than their convenience equivalents, although the use of convenience products is frequent; (4) traditional buffet presentations are infrequent and tend to be found in hotels only; (5) there is a trend in all sectors toward the provision of simple meals; (6) volume is of vital significance in certain industry sectors; (7) chefs are actively involved in menu compilation; (8) traditional kitchen organization is very unusual in Ireland; and (9) traditional skills are employed to a limited extent. The findings of the study will be used for curriculum revision for the chef and kitchen workers programs in Ireland. (KC)