𝐇𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠 𝐒𝐭𝐫𝐞𝐧𝐠𝐭𝐡𝐞𝐧𝐬 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐲-𝐁𝐚𝐬𝐞𝐝 𝐓𝐨𝐮𝐫𝐢𝐬𝐦 𝐢𝐧 𝐃𝐨𝐩𝐡𝐮𝐜𝐡𝐞𝐧 𝐆𝐞𝐰𝐨𝐠

…𝒑𝒂𝒓𝒕𝒊𝒄𝒊𝒑𝒂𝒏𝒕𝒔 𝒓𝒆𝒄𝒆𝒊𝒗𝒆 𝒉𝒂𝒏𝒅𝒔-𝒐𝒏 𝒈𝒖𝒊𝒅𝒂𝒏𝒄𝒆 𝒊𝒏 𝒈𝒖𝒆𝒔𝒕 𝒔𝒆𝒓𝒗𝒊𝒄𝒆𝒔, 𝒉𝒐𝒖𝒔𝒆𝒌𝒆𝒆𝒑𝒊𝒏𝒈, 𝒇𝒐𝒐𝒅 𝒉𝒚𝒈𝒊𝒆𝒏𝒆, 𝒂𝒏𝒅 𝒍𝒐𝒅𝒈𝒆 𝒐𝒑𝒆𝒓𝒂𝒕𝒊𝒐𝒏𝒔 𝒕𝒐 𝒆𝒏𝒔𝒖𝒓𝒆 𝒑𝒓𝒐𝒇𝒆𝒔𝒔𝒊𝒐𝒏𝒂𝒍 𝒔𝒕𝒂𝒏𝒅𝒂𝒓𝒅𝒔

By Leki Chungdon

A hospitality training programme conducted at the Community Lodge in Jigme Village, under Dophuchen Gewog, Samtse, has successfully concluded, strengthening local capacity in community-based tourism and lodge management. Supported by the Tarayana Foundation, the training aimed to equip community members with practical skills to manage and operate the lodge in line with professional hospitality standards.

Participants received hands-on instruction in guest services, housekeeping, food hygiene, basic accounting, and sustainable lodge operations. The programme has contributed to improving service quality while empowering local residents to generate sustainable livelihoods through tourism. By building local ownership and management capacity, the initiative also supports long-term economic resilience within the community. The training emphasized environmentally responsible practices and cultural sensitivity, aligning community-based tourism with sustainable development goals.

The initiative was facilitated with technical support from the Bhutan Institute of Tourism and Hospitality (BITH), reflecting continued efforts to promote inclusive tourism development and skill enhancement at the grassroots level.
A representative of the Tarayana Foundation stated, “Following the recent completion of two community lodges in Jigme Village under Dophuchen Gewog, Samtse Dzongkhag, the Core Hospitality Operations Training is currently underway to prepare local residents for the effective, professional, and sustainable management of the facilities. The training is being delivered by the Bhutan Institute of Tourism and Hospitality (BITH) and is designed to equip community members with essential practical and service-oriented competencies required in the hospitality sector.”

The representative added, “The programme adopts a hands-on approach and covers a wide range of core operational areas. These include housekeeping operations, with a strong focus on cleanliness, room preparation, and maintenance standards; food and beverage service, emphasising customer care, table setting, and service etiquette; and front office operations, encompassing guest reception, booking procedures, and basic record-keeping.”

In addition, participants were trained in food production and cooking, with particular attention to hygiene, nutrition, and the preparation of local cuisine that reflects the area’s cultural identity. The training also addressed hospitality and service standards, promoting professionalism, guest satisfaction, and cultural sensitivity, as well as safety, security, and hygiene protocols to ensure the well-being of both guests and staff and compliance with established health and safety regulations.

This comprehensive capacity-building initiative aims to empower community members with the knowledge, skills, and confidence required to independently manage and operate the community lodges in accordance with recognised hospitality standards. Beyond improving service quality, the initiative is expected to enhance livelihood opportunities, strengthen local ownership, and promote sustainable, community-based tourism in the region.

The programme is supported by the Federal Ministry for the Environment, Climate Action, Nature Conservation and Nuclear Safety (BMUKN) through the International Climate Initiative (IKI) and is being implemented by the Tarayana Foundation under the project Living Landscape: Securing High Conservation Values in South Western Bhutan. The training concluded with a certificate award ceremony held in the presence of Dasho Drungpa of Dorokha. The successful conduct of the programme was further supported by donors from WWF Bhutan and WWF Germany.

An official from the Bhutan Institute of Tourism and Hospitality stated, “The training programme was designed to prioritise the core hospitality competencies required for the effective and efficient operation of community lodges. The programme focused on strengthening participants’ practical knowledge and skills across key operational areas, including reservation and booking management, guest check-in and check-out procedures, housekeeping and room maintenance standards, food and beverage service, menu planning and the use of standardised recipes, kitchen hygiene and food safety, customer care and communication, as well as the integration of sustainability practices into daily lodge operations.”

The official continued, “In addition to technical skills, the training placed strong emphasis on professionalism, cleanliness, and family-style service, recognising the unique nature of community lodges. Participants were guided to better understand guest expectations within a rural and community-based tourism setting, ensuring that visitors receive an authentic village experience while maintaining acceptable and consistent hospitality service standards.”

The programme was developed in alignment with national hospitality and tourism standards and incorporated service quality benchmarks outlined in Bhutan’s Hotel Classification System, developed by the Department of Tourism (DoT) under the Ministry of Industry, Commerce and Employment (MoICE). It also adhered to the core principles of Bhutan’s “High Value, Low Volume” tourism policy, which promotes sustainable tourism practices while ensuring high-quality visitor experiences.

The training content was structured around standard operating procedures commonly applied in the hospitality industry, covering critical areas such as hygiene and sanitation, guest service etiquette, safety and security measures, and operational efficiency. Furthermore, the programme contributed to national development priorities by enhancing service quality, strengthening community-based tourism initiatives, and promoting sustainable and responsible tourism practices.

Throughout the training, notable improvements were observed in participants’ confidence, professionalism, and overall understanding of hospitality operations. Participants demonstrated enhanced communication and guest interaction skills, improved housekeeping practices, increased awareness of hygiene and food safety standards, and stronger teamwork and coordination.

By the conclusion of the programme, participants were able to apply standard operating procedures more consistently and displayed greater ownership and responsibility in managing the day-to-day operations of the community lodges. According to the official, “Professional training is essential to the long-term sustainability of community lodges, as it ensures consistent service quality, improves guest satisfaction, and enhances operational efficiency. Well-trained personnel are better equipped to manage resources responsibly, maintain facilities, and deliver positive guest experiences, all of which contribute to repeat visitation and a strong reputation.”

The official added, “Moreover, professional training empowers community members with practical skills and confidence, strengthens local ownership, and supports sustainable economic and social benefits for communities over the long term, thereby reinforcing the role of community lodges as viable and resilient models of rural tourism development.”

The Dophuchen Tshogpa stated, “Community-based tourism has only recently been introduced in the community, and there is strong hope that the initiative will generate sustainable income while creating opportunities to showcase and preserve local culture and traditions. The programme is expected to encourage greater youth engagement and participation, thereby strengthening community ownership of tourism-related activities.”

He further explained, “Individuals who have received hospitality training will play a supportive role in assisting lodge owners, particularly in areas such as cooking, guest services, and overall hospitality management. This structured support is expected to improve service delivery and ensure the smooth operation of the community lodge.”

The Tshogpa added, “The initiative extends benefits beyond the lodge operators alone. By creating employment opportunities and hands-on exposure in the tourism sector, the programme enables local youth to gain practical experience, build relevant skills, and enhance their understanding of the hospitality and tourism industry. In the long term, such initiatives are seen as vital in empowering young people, strengthening livelihoods, and laying the foundation for sustainable community-based tourism development in the area.”