This bulletin describes the changing nature of work and summarizes research that has sought to identify the skills that all high school graduates and adult learners should have. It challenges several common assumptions about what preparation is needed for the workplace and how effectively schools are delivering the necessary skills. It cites the…

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 different situations confronting young labor market entrants in different European countries may be described in terms of the following models: (1) the conditions of labor market entry are basically tied to the nature of the qualification acquired in initial training, experience accumulated in the labor market plays a very secondary role, and…