Haryana BSEH Secondary NSQF Tourism and Hospitality flashcards

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

Tourism

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

Excursionist

A same-day visitor who stays less than 24 hours in the place visited without an overnight stay, as distinct from a tourist who stays overnight.

Push and pull factors

Push factors are internal drives such as escape or relaxation that make a person want to travel; pull factors are destination attributes such as beaches or heritage that attract them.

Tour operator

A business that assembles transport, accommodation, and activities into its own packages, sets the price, and bears the commercial risk of selling them.

Travel agency

An intermediary that sells travel services supplied by principals such as airlines and hotels, usually earning commission or charging the client a service fee.

Voucher

A document issued by a tour operator authorizing a supplier to provide a stated service and to bill the operator for it; it is not proof of payment by the traveller.

Surajkund International Crafts Mela

An annual crafts fair held in February at Surajkund in Faridabad district, Haryana, showcasing Indian and international handicrafts, food, and cultural performances.

Sultanpur National Park

A bird sanctuary and Ramsar site near Gurugram in Haryana, best visited in winter when migratory birds arrive; it is a key wildlife tourism draw in the state.

Golden Triangle

The popular tourist circuit linking Delhi, Agra, and Jaipur; Haryana lies on the road corridors and gains stopover and accommodation business from it.

RevPAR

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

Out of order room

A room withdrawn from sale because of a maintenance defect; it earns no revenue and is excluded from the available room count.

Par stock

The quantity of linen or amenities kept on hand to cover average daily use during the laundry or reorder cycle, plus a safety margin.

Table d'hôte menu

A fixed menu of several courses offered at a single set price, with limited or no choice, as opposed to individually priced à la carte dishes.

HACCP

A food safety system built on seven principles, from hazard analysis and critical control points through monitoring, corrective action, verification, and record keeping.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100; it measures how much of each sales rupee is consumed by food cost.

Active listening

A communication technique of giving full attention, maintaining eye contact, paraphrasing the speaker's meaning, and confirming the agreed action before responding.

Service recovery

The process of responding to a service failure by acknowledging the problem, apologizing, resolving it, following up, and recording the incident to prevent recurrence.

PASS technique

The four steps for using a fire extinguisher: Pull the pin, Aim at the base of the fire, Squeeze the handle, and Sweep the nozzle side to side.

RICE for sprains

First aid for a sprain: Rest the injured part, apply Ice, apply Compression with a bandage, and Elevate the limb for the first 24 to 48 hours.

Break-even point

The sales volume at which total revenue equals total cost, calculated in units as fixed costs divided by selling price minus variable cost per unit.

STAR method

An interview answer structure describing the Situation, the Task, the Action taken, and the Result, used to give evidence for behavioural questions.

Tourism satellite account

A statistical framework that measures tourism's direct economic contribution using visitor consumption, tourism industries, and tourism GDP on a comparable basis.

IATA accreditation

Certification that allows a travel agency to issue tickets on behalf of member airlines and settle the funds through the airline billing and settlement plan.

PNR

A passenger name record held in a reservation system, containing the traveller's itinerary, contacts, and ticketing details, with a ticketing time limit attached.

Folio

The guest's account record at a hotel, listing all charges and payments during the stay and settled at check-out.

Night audit

An overnight front office process that reconciles the day's transactions, posts room charges, and produces a report on occupancy, average rate, and RevPAR.

Mother sauces

The five base sauces in classical cuisine: béchamel from milk, velouté from white stock, espagnole from brown stock, tomato, and hollandaise.

Mise en place

A French kitchen term meaning everything in its place: all ingredients prepared, measured, and equipment arranged before service begins.

SERVQUAL dimensions

Five service quality dimensions: reliability, assurance, tangibles, empathy, and responsiveness; reliability is usually the most important to guests.

Heimlich manoeuvre

Abdominal thrusts given to a conscious choking adult when coughing is ineffective, alternating with back blows, while emergency help is called.

FSSAI licence

The food safety registration or licence required in India for food businesses, issued under the Food Safety and Standards Act to regulate hygiene and safety.

MUDRA loan

A government-backed loan scheme in India providing funding to small and micro enterprises, commonly used to start small hospitality or tourism ventures.