Quang Ninh is home to a culturally distinctive highland region where more than 20 ethnic groups live together, creating a unique resource for developing community-based and experiential tourism. In recent years, localities have proactively trained and improved the quality of the workforce in highland areas, helping residents preserve and promote their cultural identity while actively taking part in tourism, increasing their incomes, and developing sustainable livelihoods.
According to Le Minh Thu, Head of the Quang Ninh Community Tourism Club, tourism workforce training needs to begin within the community itself. He emphasized that training methods must be suited to the specific characteristics of each area. Training should not be overly theoretical; instead, it should focus on hands-on instruction, with people learning at tourist sites, homestays, restaurants, and in their villages. Experienced tourism workers can serve as mentors, guiding others and sharing their knowledge with local households.
In recent years, mountainous areas with tourism potential have proactively developed increasingly professional tourism workforces to serve both domestic and international visitors. In communes such as Binh Lieu, Luc Hon, and Hoanh Mo, more and more households are investing in homestays, developing accommodation and food services, and organizing traditional cultural experiences. Having once simply welcomed visitors, residents are gradually becoming the people who directly share stories about their homeland, culture, and community life.
In particular, the project “Enhancing the Capacity of Ethnic Minority Communities to Participate in Tourism Development Activities,” funded by the Japan International Cooperation Agency (JICA), has introduced a practical approach. After nearly two years of implementation, the project has helped build the capacity of approximately 30 local government officials, 100 ethnic minority residents, and 10 businesses in Binh Lieu, Luc Hon, and Hoanh Mo communes.
Training programs have focused on tourism skills, visitor services, product development, preservation of traditional culture, and sustainable tourism development. Alongside the training, the project has organized field visits, developed sample tours, and connected communities with tourism businesses, giving residents a better understanding of market demand and how to organize a professional tourism product.
According to Pham Minh Huyen, Head of the Culture and Social Affairs Division of Luc Hon Commune, the project has brought about a clear shift in residents’ awareness. Many households have become more confident about participating in community-based tourism, helping preserve the cultural identity of the Dao and San Chi peoples while gradually increasing their incomes.
Many of Quang Ninh’s highland localities are now also focusing on workforce training tailored to their distinctive tourism products. In Ba Che, late last May, the Commune People’s Committee worked with Ha Long University to hold a vocational training course in reception, housekeeping, beverage preparation, decoration, and carving for 30 participants, including residents, youth union members, and association members from local villages.
According to Dr. Vu Van Vien, Head of the Faculty of Tourism at Ha Long University, the training focuses directly on skills residents can use immediately when providing services—from welcoming guests and serving those staying overnight to preparing drinks, presenting dishes, and decorating spaces. These skills may seem minor, but they have a significant impact on the quality of visitors’ experiences.
In Ky Thuong, over the past five years, ecotourism, community-based tourism, and experiential tourism have become sustainable livelihoods for local residents. The commune is also one of the leading examples of training local people to participate in tourism development professionally and effectively. Most recently, in early August 2026, the Commune People’s Committee worked with Dinh Quan General Technical Services Co., Ltd. to launch three vocational training classes in food preparation and service for 60 rural workers. Over the three-month course, trainees receive both theoretical and practical instruction, covering ingredient selection, preparation, cutting, seasoning, menu planning, food storage and transport, cooking, and presentation, with a particular focus on food safety and professional service standards.
Going forward, to improve the quality of the highland tourism workforce, localities will continue expanding training programs tailored to different occupations and areas; increase the involvement of training institutions, tourism businesses, and experts; and focus on foreign languages, digital skills, communications, product development, and homestay management. Particular attention will be given to training young people in villages to develop a next-generation workforce capable of adopting and advancing new tourism models.
