Maharashtra HSC Tourism & Hospitality Management (Vocational) flashcards

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

Tourist vs Excursionist

A tourist stays at least one night but less than one year at a destination; an excursionist is a same-day visitor who does not stay overnight.

Domestic Tourism

Tourism where residents of a country travel within that same country. It is the largest segment of tourism in India by volume.

Push and Pull Factors

Push factors are internal motivations that make a person want to travel, such as stress or curiosity. Pull factors are destination attractions, such as beaches, climate or heritage.

Five A's of Tourism

Attraction, Accessibility, Accommodation, Amenities and Activities. Together they describe the supply components a destination needs to serve visitors.

Tourism Multiplier

The ratio of total economic output or income generated to the initial tourism spending. Leakages such as imports and foreign profits reduce its value.

Tourism Satellite Account

A statistical framework that measures tourism's contribution to GDP, employment and consumption within national accounts, using standardised international definitions.

Travel Agent vs Tour Operator

An agent sells principals' products for commission and bears little risk; a tour operator assembles its own packages and takes commercial risk.

Inclusive Tour

A package combining transport, accommodation, meals, transfers and sightseeing, sold at a single price by a tour operator.

Break-even Pax

The number of passengers at which tour revenue equals total cost. Calculated as fixed cost divided by contribution per passenger.

RevPAR

Revenue per available room, equal to room revenue divided by rooms available, or Occupancy percentage multiplied by ADR. It combines rate and occupancy.

Revenue vs Support Centre

A revenue centre such as rooms or F&B directly generates income; a support centre such as HR or engineering incurs cost while enabling operations.

Hotel Star Classification

A grading of hotels by facilities and service level, from budget to luxury. It also groups hotels by size and by tariff category.

Front Office Cycle

The sequence of reservation, registration, rooming, guest services, check-out and settlement, followed by night audit and guest-history updating.

Room Status Codes

Abbreviations such as VR (vacant ready), VD (vacant dirty), OC (occupied clean), OD (occupied dirty), OOO (out of order). Used to coordinate front office and housekeeping.

Guaranteed Reservation

A booking secured by credit card, deposit or corporate voucher. The hotel holds the room past the cancellation hour and may charge a no-show.

Night Audit

An overnight front-office process that reconciles the day's transactions, posts room charges, verifies occupancy and produces management reports.

Par Stock

The minimum linen or supply stock needed to cover laundry turnaround and replacement. Calculated as rooms multiplied by sets per room, plus spare.

Lost and Found

A housekeeping procedure to log, store securely and return guest property left behind, with disposal of unclaimed items after a stated holding period.

Table d'Hôte vs À la Carte

Table d'hôte offers a fixed multi-course menu at one price; à la carte lists individually priced dishes from which the guest chooses.

Mother Sauces

The five base sauces of classical cuisine: béchamel, velouté, espagnole, hollandaise and tomato. Many derivative sauces are built from them.

HACCP

Hazard Analysis Critical Control Point: a food-safety system of seven principles that identifies hazards and sets controls to prevent them.

Menu Engineering

A method classifying menu items by popularity and contribution margin into stars, plowhorses, puzzles and dogs, guiding menu and pricing decisions.

Seven Ps of Services

Product, price, place, promotion, people, process and physical evidence. The last three are added to the classic four Ps for services.

SERVQUAL Dimensions

Five service-quality dimensions: reliability, responsiveness, assurance, empathy and tangibles. Guests judge service quality against these expectations.

OTA

Online Travel Agency: a digital intermediary such as a booking website that sells hotel rooms and travel products for commission or markup.

Ajanta and Ellora

UNESCO World Heritage rock-cut cave sites in Maharashtra. Ajanta is known for Buddhist paintings; Ellora includes Buddhist, Hindu and Jain caves.

Matheran

A hill station in Maharashtra's Raigad district where motor vehicles are banned, making it a pedestrian and horse-riding destination.

Tadoba Tiger Reserve

A tiger reserve in Chandrapur district, Maharashtra, popular for wildlife safaris and one of the state's best-known ecotourism destinations.

Itinerary Planning Rules

Cluster nearby sites, match pace to distance, allow travel and rest time, check opening days and season, and keep the schedule feasible.

Udyam Registration

India's MSME registration that gives small tourism and hospitality enterprises access to government schemes, subsidies and easier credit.

Tourism Employability Skills

Communication, customer orientation, foreign-language ability, digital literacy, teamwork, grooming and problem-solving, which employers in tourism and hospitality seek.

Hospitality Career Ladder

A typical progression from front-office or F&B executive to supervisor, assistant manager and department manager, then to rooms division or general management.