The current study aims to evaluate the skills of hotel technical education students from the point of view of industry professionals in order to identify shortcomings in the different skill and knowledge levels. To achieve this goal, a survey form was designed and distributed to 14 hotels in Alexandria. The results of the study showed that the institutes' management and faculty members were not familiar with the students' skill level during external practical training. The hotel technical institutes do not have anyone to follow up on the training process of their students in hotels, and they do not care about knowing the shortcomings in the students' skill level so that they can train them after returning from training. The results of the study showed that hotel technical institutes do not cooperate with hotels in the field of practical training or any other cooperation, and there are no channels for coordination between them to reach the basic needs of the labor market. The students also have skill shortcomings in terms of specialized hotel computer programs and working in a team manner. The results showed that students need to increase their skills related to occupational safety, food handling safety, dealing with challenges and emergency situations, and preparing standard specifications for dishes.