Assam ASSEB HSLC NSQF Tourism and Hospitality key terms

The travel of people away from their usual place of residence for leisure, business or other purposes, and the industry that serves them, usually for less than one year.

A person who travels outside their usual environment for a period between one night and one year, for purposes such as holiday, business, pilgrimage or visiting friends, and stays in paid or unpaid accommodation.

A same-day visitor who reaches a destination and returns without staying overnight; such a visitor counts in tourism statistics but not as a tourist in the strict sense.

Travel by residents of a country within their own country, without crossing an international border; it is the largest segment of tourism in India and includes pilgrimage and weekend trips.

Tourism involving non-residents travelling into a given country; for India it means foreign visitors arriving at Indian ports, airports or land borders and spending on Indian services.

Travel by residents of one country to another country; for India it covers Indians going abroad for holidays, work, study or medical treatment, and the foreign exchange they spend.

A place, event or feature that draws visitors to a destination, such as a national park, monument, festival or beach; attractions are the core reason people travel.

The transport and access component of tourism, meaning how visitors reach a destination and move around it, including roads, railways, airports, buses and transport for people with disabilities.

Facilities and services at a destination that support visitors, such as accommodation, food and beverage outlets, toilets, information centres, guides, banks and souvenir shops.

Tourism built around Meetings, Incentives, Conferences and Exhibitions; it usually brings higher-spending business travellers, often in off-season, and needs halls, hotels and transport.

Tourism that involves physical activity, risk and outdoor settings, such as trekking, rafting, paragliding or wildlife camping; safety management, trained guides and equipment are essential.

Travel undertaken for religious reasons to temples, mosques, churches, monasteries or shrines; in India it is a huge segment, with examples like Kamakhya and Vaishno Devi.

A business that acts as an intermediary, selling tickets, hotel rooms, tours and travel insurance on behalf of suppliers and earning commission or service charges from clients.

A company that designs, packages and operates tours by combining transport, accommodation, meals and sightseeing into one product, then selling it directly or through travel agents.

A day-wise plan of a journey listing dates, places, transport, accommodation, meals and activities in sequence; it is a working document for the traveller and the tour operator.

An official document issued by a national government certifying the holder's identity and citizenship and requesting permission to travel abroad; it must usually be valid for six months beyond travel.

A permission stamped or affixed by a destination country allowing a foreigner to enter, stay or transit for a stated purpose and period; types include tourist, business and student visas.

A combination of two or more tourism services, such as transport, accommodation and sightseeing, sold at a single price for a fixed period, offering convenience and predictable cost to the traveller.

The department at the main entrance of a hotel that handles reservations, check-in, check-out, guest information, wake-up calls and billing; it is the guest's first and last contact point.

The hotel department responsible for cleaning and maintaining guest rooms, corridors, public areas and linen, and for reporting maintenance faults so that rooms are ready for sale.

The percentage of available rooms or beds sold in a given period, calculated as rooms sold divided by rooms available multiplied by one hundred; a key measure of hotel performance.

A written or printed list of food and beverage items offered by an outlet, usually with prices, arranged in courses or sections and used as a selling and control tool.

A menu style in which each dish is separately listed and priced, and the guest chooses individual dishes; food is cooked to order and the bill depends on what is chosen.

A fixed-price menu offering a set multi-course meal, often with limited choices, at a single price; it simplifies service and is common in banquets and group dining.

A French term meaning 'putting in place', it refers to preparing and arranging all ingredients, tools and service items before cooking or service begins, saving time and reducing errors.

A communication skill in which the listener concentrates fully, gives feedback through nods or short words, asks questions and restates the message to confirm understanding.

The personal cleanliness, neat clothing, tidy hair, trimmed nails and overall presentable appearance expected of hospitality staff, showing respect for guests and the organisation.

The actions a business takes to fix a service failure and win back a dissatisfied guest, such as apologising, correcting the problem quickly, compensating fairly and following up.

Immediate, basic care given to an injured or suddenly ill person before professional medical help arrives, aimed at preserving life, preventing worsening and promoting recovery.

The transfer of harmful microorganisms from raw food, dirty surfaces, hands or equipment to ready-to-eat food, a major cause of food poisoning that can be prevented by hygiene and separation.

A UNESCO World Heritage Site in Assam's Golaghat and Nagaon districts, famous for the greater one-horned rhinoceros and also home to tigers, elephants, wild buffalo and swamp deer.

A river island in the Brahmaputra in Assam, known as a centre of Vaishnavite satras and mask-making and recognised as a district; it is a major cultural tourism destination.

The chief festival of Assam, celebrated in three forms across the year - Bohag Bihu in spring, Kati Bihu in autumn and Magh Bihu in winter - with dance, song and feasting.

A golden-yellow silk produced only in Assam by the Antheraea assamensis silkworm, used in traditional mekhela chador and sarees; it carries a Geographical Indication tag.

Tourism that meets the needs of present visitors and host communities while protecting natural, cultural and economic resources for future generations, balancing profit, people and planet.

The maximum number of visitors a site can absorb without unacceptable damage to its environment, culture and facilities, or without reducing visitor satisfaction; used to set visitor limits.

A written document describing a business idea, target customers, market, competition, operations, marketing and financial projections, used to guide the owner and to raise funds.

An oral examination in which an examiner questions a candidate face to face about their project or field visit, testing understanding, reasoning and the ability to explain work clearly.

A planned educational trip to a tourism or hospitality site, such as a hotel, park or travel agency, to observe real operations and record findings for a project report.