Assam ASSEB HSLC NSQF Tourism and Hospitality flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Tourist and excursionist

A tourist stays at least 24 hours in a destination; an excursionist is a same-day visitor who returns without an overnight stay.

UNWTO tourism definition

Tourism is travel to places outside the usual environment for less than one year, for leisure, business or other purposes.

Four A's of tourism

Attraction, Accessibility, Accommodation and Amenities are the four components every destination needs to serve visitors effectively.

MICE tourism

Meetings, Incentives, Conventions and Exhibitions: the business travel segment that fills hotels and venues outside peak leisure seasons.

Ecotourism

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

Travel agent vs tour operator

A travel agent sells suppliers' products on commission; a tour operator assembles and sells its own packages at a markup.

PNR

Passenger Name Record: a computer reservation file holding the traveller's itinerary, flight details and contact information for one booking.

Visa

An endorsement or document granting a foreign national permission to enter, stay or transit a country for a stated purpose and period.

E-ticket

Electronic ticket: a digital airline document carrying a 13-digit ticket number and coupon status, replacing the paper ticket.

MAP meal plan

Modified American Plan: a room rate including breakfast and one other meal, usually dinner; also called half board.

RevPAR

Revenue per available room, calculated as room revenue divided by rooms available, or as ADR multiplied by occupancy percentage.

Vacant dirty room

A room that is unoccupied but not yet cleaned; housekeeping must service it before the next guest arrival.

Cover

In food service, a cover is one place setting for one guest; the cover count records the number of guests served.

Five mother sauces

Bechamel, veloute, espagnole, hollandaise and tomato: the base sauces from which many classical French derivatives are made.

Danger zone food temperature

The temperature range 5 to 60 degrees Celsius in which bacteria multiply fastest; keep food below 5 or above 60.

Active listening

Fully concentrating on a speaker, asking questions and summarising what was said so the message is understood before responding.

Seven Cs of communication

Clear, concise, concrete, correct, coherent, complete and courteous: a checklist for effective professional messages in speech, writing and customer service.

Service recovery

The process of fixing a service failure by apologising, acting quickly, compensating where appropriate and following up so the guest returns.

Adult CPR ratio

For adults, give 30 chest compressions then 2 rescue breaths, at 100 to 120 compressions per minute and 5 to 6 cm deep.

PASS fire extinguisher

Pull the pin, aim at the base of the fire, squeeze the handle and sweep side to side from a safe distance.

HACCP

Hazard Analysis Critical Control Point: a seven-principle food safety system that identifies hazards and controls them at critical points.

Kaziranga National Park

A UNESCO World Heritage Site in Assam, famous for the greater one-horned rhinoceros and large populations of wild buffalo and elephant.

Majuli

A large river island in the Brahmaputra in Assam, a centre of Neo-Vaishnavite satras and Sattriya culture, and a major tourist destination.

Rang Ghar

An eighteenth-century Ahom royal amphitheatre at Sivasagar in Assam, regarded as one of the oldest surviving pavilions in Asia.

Sustainable tourism

Tourism that meets present visitor and host needs while protecting opportunities for future generations, balancing environmental, cultural and economic benefits.

Carrying capacity

The maximum number of visitors a site can absorb before environmental, social or infrastructural damage becomes unacceptable.

Triple bottom line

Assessing tourism performance on three fronts, people, planet and profit, rather than on financial results alone.

Break-even point

The sales level where total revenue equals total cost; fixed costs divided by price minus variable cost per unit.

SWOT analysis

A planning tool listing a venture's internal strengths and weaknesses and external opportunities and threats before choosing a strategy.

Tourism multiplier

The number of times tourist spending re-circulates in a local economy, creating direct, indirect and induced income and jobs.

Field visit report

A structured write-up covering objectives, methodology, observations, findings and conclusion that records what was learned during a tourism site visit.

Viva preparation

Answering oral exam questions by greeting the panel, defining terms, giving one example and admitting honestly when a fact is unknown.