Four out of five employees working in hospitality industry say they are satisfied with their profession and want to pursue further trainings in hospital management according to an electronic survey.
The survey included 24 trainees of Bhutan Middle Management Hotel Program (BMMHP) who completed their courses in August this year and were awarded internationally recognised Diploma in Hospitality Management at fourth convocation of BMMHP in Thimphu yesterday.
The survey found that most of the students were from farming background. With about 40 percent of them earning about 30,000 per month excluding other benefits, the survey highlighted enhanced social mobility among the students.
Programme director of BMMHP, Ugyen Dorji, said that globalisation opened new opportunities as well as the challenges today.
“Our programme sought to inculcate practical sets of life skills in our graduates so that they are able to face these challenges. We have also provided them with the finest of opportunities to enhance their professionalism to meet the growing demands of the industry,” he said.
With the present batch, more than one 100 Bhutanese have graduated under BMMHP.
Three best trainees form Uma Paro and Punakha and Hotel Termilingka Thimphu were recognised at the convocation with an opportunity to intern in Switzerland for three months.
Ugyen Dorji said that the hotel industry in Bhutan was undergoing rapid expansion. “The quality of services on offer should be of world class. That’s why this international diploma comes as the most important key to our graduates as they join the industry. I hope that the professionals will eventually usher in a new paradigm in the hospitality industry.”
Dr Urs Duersteler, chairman of Swiss board for BMMHP, said that the course received interesting feedback from the stakeholders.
He said that the course for the upcoming batch was expected to begin in January 2020.
Tourism Council of Bhutan started BMMHP with financial support from Jacobs and Elysium Foundation in Switzerland and receives dual certification from HWZ University of Applied Sciences, Zurich, and the Royal Institute for Tourism and Hospitality.
Additional reporting by Sonam Choden