Haryana BSEH Secondary NSQF Tourism and Hospitality key terms

The activity of people travelling to and staying in places outside their usual environment for less than a year, for leisure, business or other purposes, and the businesses that serve them.

A visitor who travels away from home for at least one night and stays less than one year, using commercial or private accommodation for leisure, business, pilgrimage or other non-remunerative purposes.

A same-day visitor who arrives at a destination and returns without staying overnight, so the visit adds no accommodation spending to the local economy.

Travel by residents of a country to destinations inside their own country, such as a family from Haryana visiting Kurukshetra or Shimla without crossing an international border.

Visits by non-residents into a country, for example a Japanese group arriving in Delhi to tour Rajasthan; such arrivals earn foreign exchange for the host country.

Travel by a country's own residents to destinations abroad, such as Indian tourists flying to Thailand; spending by these travellers leaves the home economy.

The combined bundle of attractions, transport, accommodation, food, activities and services a visitor buys for one trip, experienced as a single package rather than as separate items.

A place, event or feature that draws visitors to a destination, ranging from a monument such as Surajkund to a fair, festival, wildlife park or craft village.

A defined geographic area with attractions, amenities, access and image that a visitor chooses as the place to spend a trip, such as Haryana's Kurukshetra circuit.

A day-by-day plan listing dates, places, transport, accommodation and activities for a trip, given to the traveller and used by suppliers to deliver the service.

A pre-arranged combination of transport, accommodation and other services sold at one inclusive price, usually with fixed dates and a published itinerary.

A business that sells travel products on behalf of principals such as airlines, hotels and tour operators, earning commission or service fees for bookings and ticketing.

A business that assembles its own tours by contracting transport, accommodation and guides, then markets and operates the package under its own name and price.

A percentage of the sale value paid by a supplier to the agent who made the booking, for example the share an airline pays a travel agency on a ticket.

Two booking types: Group Inclusive Tour covers travellers moving together on one programme, while Free Independent Traveller covers individuals or small groups booking separately with flexible choices.

A document or electronic record issued by a tour operator or agent that authorises a supplier to provide a service and to bill the issuer later.

The hotel department handling reservations, registration, room assignment, guest enquiries, cashiering and check-out, and acting as the main point of contact for guests.

The hotel department responsible for cleaning, linen, guest supplies, laundry and upkeep of rooms and public areas, and for reporting room status to the front office.

The formal procedures by which a guest registers on arrival and settles accounts on departure, including identity verification, key issue and room status updates.

The current condition of a room, such as vacant and ready, occupied, on-change or out of order, communicated between housekeeping and front office to control sales.

A printed or digital list of dishes and beverages offered by an establishment, showing descriptions and prices and guiding guests in choosing their meal.

One seated guest in a food and beverage outlet, used as the unit for counting business, planning staffing and calculating average spend per head.

A style of restaurant service in which food and drink are carried to guests seated at a table by service staff, including plate, silver and family service variants.

Hazard Analysis and Critical Control Points: a food safety system that identifies biological, chemical and physical hazards at each step and sets controls and limits to prevent them.

Practices that keep food safe from contamination during storage, preparation and service, including temperature control, clean surfaces, pest control and safe water use.

The transfer of harmful microbes or allergens from one food, surface or utensil to another, often through shared chopping boards, cloths or unwashed hands.

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

Cardiopulmonary resuscitation: cycles of chest compressions, with rescue breaths if trained, used when a person is unresponsive and not breathing normally.

A written set of steps staff follow in a crisis such as fire, medical emergency or evacuation, naming roles, alarms, escape routes, assembly points and contact numbers.

Paying full attention to a speaker, noting words and feelings, avoiding interruption and confirming understanding by summarising or asking clarifying questions.

Non-verbal signals such as posture, eye contact, facial expression, gestures and distance that convey attitude and can support or contradict what is spoken.

Personal cleanliness and neat presentation expected in guest-facing roles, covering uniform, hair, nails, oral care, minimal fragrance and appropriate footwear.

The assistance and care given to a customer before, during and after a purchase, judged by responsiveness, courtesy, accuracy and willingness to resolve problems.

The process of responding to a service failure by listening, apologising sincerely, fixing the problem quickly and offering fair compensation to restore guest confidence.

A person who spots a market opportunity, arranges resources, takes financial risk and starts or grows a venture, such as a small homestay or catering unit.

A written document describing a venture's concept, target market, operations, staffing, costs, revenue forecast and funding needs, used to guide action and attract finance.

The sales level at which total revenue equals total cost, so the business makes neither profit nor loss; sales above it generate profit.

The general capabilities employers expect alongside technical knowledge, including communication, teamwork, punctuality, problem solving, digital literacy and willingness to learn.

A structured training arrangement combining paid on-the-job work with related instruction, ending in a recognised qualification and often a job offer.