Haryana BSEH Senior 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.

Excursionist

A visitor who travels outside the usual environment for less than 24 hours without an overnight stay, such as a same-day sightseeing or business trip.

Tourism multiplier

The process by which tourist spending is re-spent in the local economy, generating income greater than the original amount; total income equals initial spend divided by one minus local marginal propensity to consume.

Tourism product

A bundle of attractions, facilities, accessibility, and services that is intangible, perishable, inseparable from the provider, and variable in quality.

Surajkund Crafts Mela

An annual international crafts fair held at Surajkund in Faridabad, Haryana, showcasing Indian handicrafts, handlooms, folk arts, and cuisine from a partner theme state.

Golden Triangle

India's most-sold inbound tourist circuit linking Delhi, Agra, and Jaipur, combining Mughal monuments such as the Taj Mahal with Rajput forts and palaces.

Char Dham

The four Himalayan pilgrimage sites of Badrinath, Kedarnath, Gangotri, and Yamunotri in Uttarakhand, visited in a fixed clockwise sequence during the yatra season.

IATA accreditation

Certification that allows a travel agency to issue airline tickets on behalf of member airlines and settle payments through the Billing and Settlement Plan.

FIT and GIT

FIT means Free Independent Traveller, booked individually; GIT means Group Inclusive Tour, a fixed departure with a minimum group size, often fifteen or more passengers.

RevPAR

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

Room status codes

Front office shorthand: VC vacant clean, VD vacant dirty, OC occupied clean, OD occupied dirty, OOO out of order, OOS out of service.

Linen par stock

The standard quantity of linen kept to keep operations running, commonly three times the room count: one set in use, one in laundry, one in store.

Hospital corner

A neat bed-making technique in which the sheet is tucked at a 45-degree angle at the mattress corner to give a firm, tidy finish.

Table d'hote menu

A fixed menu of several courses offered at a single set price, with limited or no choice within each course.

KOT

Kitchen Order Ticket, the written order passed from the service staff to the kitchen, with a duplicate copy going to the cashier for billing.

Mother sauces

The five base sauces of classical cuisine: bechamel, veloute, espagnole, hollandaise, and tomato, from which derivative sauces are made.

Mise en place

A French term meaning everything in its place; all ingredients are measured, prepped, and arranged before cooking or service begins.

Maillard reaction

Browning of proteins and sugars when heated above about 140 degrees Celsius, developing colour and savoury flavour in roasted and grilled foods.

Active listening

A communication skill involving full attention, paraphrasing the speaker's message, asking clarifying questions, and confirming understanding before responding.

Service recovery

The process of responding to a guest complaint by listening, apologising sincerely, resolving quickly, following up, and logging the issue for improvement.

Break-even point

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

PASS fire drill

The sequence for using a fire extinguisher: Pull the pin, Aim at the base, Squeeze the handle, Sweep from side to side.

Hospitality grooming standard

Uniform cleanliness, polished closed shoes, trimmed nails, tied-back hair, minimal jewellery, and no strong perfume, applied uniformly across guest-facing staff.

Udyam registration

The Indian government's MSME registration portal, giving small tourism and hospitality enterprises access to loan schemes, subsidies, and tender benefits.

Project report structure

A standard format: title, objective, methodology, findings, analysis, conclusion, and references, with evidence such as photographs or supervisor-signed logs.

Internship log

A daily record of industry exposure noting date, department, task observed, and learning outcome, countersigned by the workplace supervisor as evidence.

Cover

In food and beverage service, one place setting for one guest, comprising the cutlery, glassware, napkin, and crockery arranged for that diner.

Night audit

An overnight front office process that reconciles the day's revenue, posts room charges, balances accounts, and rolls the business date forward.

Sultanpur National Park

A bird sanctuary in Gurugram district, Haryana, known for migratory birds in winter and an important ecotourism and wildlife education site.

Tour operator

A business that assembles and operates its own tour packages, taking commercial risk by contracting transport, accommodation, and activities in advance.

HACCP temperature rule

A food safety control keeping hot food above 63 degrees Celsius and cold food below 5 degrees Celsius, with buffet holding limited to about two hours.

FIFO

First In, First Out stock rotation, where older stock is used before newer stock to reduce spoilage and maintain food safety in stores.

Carrying capacity

The maximum number of visitors a destination can absorb before physical, ecological, or social degradation occurs, used to manage sustainable tourism.