Assam ASSEB Higher Secondary Skill Subject Tourism and Hospitality key terms

The temporary movement of people to places outside their usual environment for leisure, business or other purposes, and the activities and services that support that stay.

A visitor who travels outside their usual environment for at least one night and less than one year, for leisure, business or other purposes, not for paid work at the destination.

A same-day visitor who travels outside their usual environment and returns without staying overnight, such as a day-tripper on a river cruise or a temple visit.

The interacting set of elements that make tourism work: tourists, source and destination regions, the transit route, and the tourism industry that links them together.

A place with attractions, facilities and services that a visitor chooses to travel to and stay in, such as Kaziranga National Park or Shillong.

A natural, cultural or built feature that draws visitors to a place, ranging from waterfalls and wildlife to temples, museums and festivals.

The combined bundle of attractions, transport, accommodation, food and services that a visitor buys and experiences as one trip or package.

Tourism involving visitors who travel into a country from abroad, such as a foreign tourist arriving in Guwahati to visit Assam's national parks.

Tourism involving residents of a country travelling to destinations in another country, such as an Indian family holidaying in Thailand.

Tourism in which visitors travel within their own country, such as a family from Guwahati visiting Majuli or a school group touring Sivasagar.

A business that links tourism suppliers with travellers, such as a travel agent, tour operator or online booking platform, earning commission or margin for that service.

A business that sells travel products and services on behalf of suppliers, such as tickets, hotel rooms and packages, usually earning commission from those suppliers.

A company that assembles transport, accommodation, guides and activities into its own packages and sells them, usually at a single inclusive price, to travellers or agents.

A pre-arranged trip sold at one inclusive price that combines at least two elements such as transport, accommodation or activities, often with a fixed itinerary.

A day-by-day plan of a trip showing places, timings, transport, accommodation and activities, used by both the organiser and the traveller.

The hotel department that handles reservations, check-in and check-out, guest enquiries, cashiering and concierge duties, forming the guest's first and last impression.

The hotel department responsible for cleaning and maintaining guest rooms and public areas, managing linen and supplies, and ensuring rooms are ready for sale.

The front office procedure of confirming a guest's reservation, verifying identity and payment details, and handing over the room key on arrival.

The procedure by which a guest settles the bill and vacates the room, after which the front office updates room status for housekeeping.

The current condition of a room, such as occupied, vacant, clean or dirty, tracked between front office and housekeeping to control sales and cleaning work.

A printed or displayed list of food and beverage items offered by an establishment, usually with prices, arranged in courses or categories for easy ordering.

One seated guest served at a table, used as the basic unit for counting restaurant business, planning staffing and measuring average spend per head.

The French term for preparing and arranging all ingredients, tools and service items before cooking or service begins, so that work flows smoothly.

A fixed menu offering a set number of courses at one inclusive price, with limited or no choice, as opposed to ordering dishes individually.

Responsible travel to natural areas that conserves the environment, sustains local people's well-being and includes interpretation and education for visitors.

Tourism that meets present visitors' and hosts' needs while protecting and enhancing opportunities for the future, balancing economic, social and environmental impacts.

The maximum number of visitors an area can absorb without unacceptable damage to its environment, culture or infrastructure, or loss of visitor satisfaction.

Tourism planned and managed with strong local participation, where residents own or share in the enterprise and most benefits stay in the community.

Accommodation in a family home where guests stay with hosts, share local meals and customs, and pay for the room, common in Assam's villages and tea areas.

The provision of a place to sleep and stay for travellers, ranging from hotels and resorts to guesthouses, homestays and paying-guest rooms.

An official endorsement granted by a country permitting a foreigner to enter, usually stating the purpose and permitted length of stay.

A government-issued document certifying a traveller's identity and nationality, required for international travel and checked at borders and hotel check-in.

The set of papers a traveller needs for a trip, including passport, visa, tickets, insurance, permits and booking vouchers, checked before departure.

The personal presentation standards expected in hospitality work, covering cleanliness, neat hair, uniform, footwear, posture and subtle use of fragrance.

The way staff meet guest needs and expectations through prompt, courteous and helpful behaviour, solving problems and creating a positive experience.

The ability to exchange information clearly and appropriately through speaking, listening, writing and body language, adapted to guests, colleagues and suppliers.

The process of spotting an opportunity, taking financial risk and organising resources to start and run a venture, such as a small tour agency or homestay.

A written document describing a venture's concept, market, operations, costs, funding needs and expected returns, used to guide the owner and convince lenders.

A person who accompanies visitors and explains the features, history and culture of a place, working as a licensed local guide or an escort on a tour.