Haryana BSEH Senior Secondary NSQF Tourism and Hospitality key terms

The temporary movement of people away from their usual place of residence for leisure, business, pilgrimage, or other purposes, and the activities, services, and industries that support that travel.

A person who travels outside their normal environment for less than one continuous year, for purposes other than earning money at the destination, and stays at least one night.

A same-day visitor who travels to a place and returns without staying overnight; counted as a visitor but not as a tourist in standard tourism statistics.

The friendly and generous reception and care of guests, delivered through accommodation, food and beverage, and related services that make visitors feel welcome and comfortable.

The combined bundle of attractions, transport, accommodation, food, and services that a visitor purchases or experiences as a single travel offer.

A place with attractions, amenities, access, and image that draws visitors and can be marketed as a distinct travel location, such as a city, region, or country.

A natural or man-made feature that draws visitors to a place, such as a monument, beach, wildlife park, festival, or heritage site, and forms the core reason for travel.

A place of cultural, historical, or natural importance that is protected and promoted for visitors; some are recognised internationally, while others are protected under national or state law.

The regular rise and fall of tourist demand across the year caused by weather, holidays, festivals, or school calendars, which affects staffing, pricing, and destination planning.

A day-by-day plan of a trip showing dates, places, transport, accommodation, meals, and activities, prepared by the traveller or a travel professional to guide the journey.

A business that sells travel products and services on behalf of suppliers, such as tickets, hotel rooms, and packages, and earns commission or service fees for its work.

A business that assembles transport, accommodation, sightseeing, and other components into packaged tours, sets the price, and sells the package directly or through agents.

A pre-arranged travel product combining two or more elements such as transport, accommodation, and meals, sold at a single inclusive price for a fixed duration.

A percentage of the sale value paid to an agent by a supplier for making a booking, such as the share an airline or hotel pays a travel agency.

The department handling guest arrivals, departures, reservations, room assignment, billing, and information, and acting as the main point of contact between the hotel and its guests.

The sequence of stages a guest passes through in a hotel: pre-arrival, arrival and registration, occupancy, departure, and post-departure follow-up.

An advance booking that holds a room or service for a guest on a stated date, recorded with guest details, arrival time, rate, and guarantee status.

A form completed at check-in that records the guest's name, address, identity details, stay dates, and signature, and serves as a legal record of the stay.

Persuading a guest to buy a higher-priced room, meal, or service than originally planned, increasing revenue while meeting the guest's needs and preferences.

The hotel department responsible for cleaning, maintaining, and preparing guest rooms and public areas, and for linen, laundry, and room supplies.

An evening housekeeping service in which staff prepare the room for sleep by folding back the bedcover, refreshing towels, emptying bins, and dimming lights.

Washable textile items supplied by a hotel, such as bed sheets, pillow covers, towels, and tablecloths, which are counted, stored, and laundered on a regular cycle.

One place setting for one diner at a table, including the cutlery, crockery, glassware, and napkin arranged for that person before the meal.

A formal food service style in which food is presented on a platter and served onto the guest's plate from the left with a spoon and fork, while drinks are served from the right.

A menu offering a fixed multi-course meal at a set price, with limited or no choice of dishes, unlike an à la carte menu where each item is priced separately.

A printed or displayed list of dishes and drinks available in an establishment, often organised by course, with descriptions and prices to guide the guest's choice.

A French term meaning 'putting in place': the advance preparation and arrangement of ingredients, tools, and equipment so that cooking and service proceed smoothly.

A written formula listing exact ingredients, quantities, method, yield, portion size, and cost for a dish, so that it tastes the same every time it is made.

Measuring and serving a fixed quantity of food or drink per guest using standard tools, to control cost, ensure consistency, and reduce wastage.

Hazard Analysis and Critical Control Points: a food-safety system that identifies biological, chemical, and physical hazards and sets critical limits and checks at key stages of production.

The practices an individual follows to stay clean and prevent contamination, such as handwashing, clean uniform, tidy hair and nails, and staying away from work when ill.

The standards of personal appearance and presentation expected at work, including neat hair, clean uniform, trimmed nails, fresh breath, and a tidy, professional look.

The assistance and care provided to guests before, during, and after a purchase, aimed at meeting their needs, solving problems, and building loyalty.

Paying full attention to a speaker, noting both words and feelings, and confirming understanding by paraphrasing or asking questions before responding.

Working out the total price of a tour by adding per-person costs such as transport, stay, meals, guides, and entry fees, then adding overheads and a profit margin.

The process of spotting an opportunity, taking financial risk, and organising resources to start and run a new venture, such as a homestay, café, or tour company.

A written document describing a venture's idea, market, competitors, operations, staff, costs, and expected income, used to guide the owner and convince lenders or investors.

The policies and practices that protect staff and guests from injury, fire, slips, burns, sharp tools, and chemicals, including drills, signage, and correct use of equipment.