Punjab PSEB Matric NSQF Travel Tourism and Hospitality flashcards

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

Visitor

A person travelling outside their usual environment for less than 12 months for leisure, business or other purposes, excluding permanent migration or employment.

Push and pull factors

Push factors motivate a person to leave home (escape, relaxation, prestige); pull factors are destination attributes that attract (beaches, heritage, climate).

Five A's of destination

Attraction, Accessibility, Accommodation, Amenities and Activities; a destination needs all five to serve visitors effectively.

Tourism Area Life Cycle

Butler's model of destination evolution: exploration, involvement, development, consolidation, stagnation, then decline or rejuvenation.

Golden Temple

Harmandir Sahib in Amritsar, founded by Guru Ram Das in 1577, built by Guru Arjan Dev, gold-plated by Maharaja Ranjit Singh, and a UNESCO World Heritage Site since 1983.

Wagah border ceremony

Daily sunset retreat ceremony by Indian and Pakistani border guards at the Attari-Wagah joint check post, about 28 km from Amritsar.

Phulkari

Traditional Punjabi embroidery using bright silk threads on cotton cloth, with styles such as Bagh, Chope and Subhar; a GI-tagged craft.

Golden Triangle

India's most popular tourist circuit linking Delhi, Agra and Jaipur, combining heritage, Mughal architecture and Rajasthan culture.

Travel agency vs tour operator

An agency sells travel products for principals on commission; a tour operator assembles and owns packages and bears product risk.

IATA accreditation

Certification allowing an agency to issue airline tickets and settle through the Billing and Settlement Plan (BSP).

PNR

Passenger Name Record: a file holding passenger name, itinerary segments, contact details, ticketing time limit and fare elements.

FIT and GIT

FIT means free independent traveller; GIT means group inclusive tour, which usually requires a minimum group size and offers lower per-person rates.

GDS

Global Distribution System: a platform such as Amadeus, Sabre or Travelport that aggregates airline, hotel and car inventory for travel agents.

Booking status codes

HK means held confirmed, HL waitlisted, UC unable to confirm, XX cancelled and NO no-show; these appear in reservation records.

IRCTC

Indian Railway Catering and Tourism Corporation, which runs India's online railway reservation platform; waitlisted e-tickets auto-cancel if not confirmed before chart preparation.

RevPAR

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

Form C

Registration form filed with the Foreigners Regional Registration Office within 24 hours of a foreign guest's arrival at a hotel in India.

Room status codes

VC vacant clean, VD vacant dirty, OC occupied clean, OD occupied dirty, OOO out of order, OOS out of service, DND do not disturb, MUR make up room.

Night audit

End-of-day front-office process that reconciles transactions, posts room charges, balances the city ledger and rolls the business date.

Linen par stock

The minimum plus working stock of linen; a common rule is three par: one in use, one in laundry and one on the shelf.

Lost and found procedure

Log the item, store it securely, record finder and date, and release it only after verifying the owner's identity.

Room types

Single, double, twin, triple, quad, studio and suites (junior, duplex, presidential); connecting rooms have a door between them, adjacent rooms do not.

Table d'hote vs a la carte

Table d'hote offers a fixed multi-course menu at one price; a la carte prices each dish individually and lets guests choose freely.

Mother sauces

Bechamel (milk and roux), veloute (stock and roux), espagnole (brown stock, roux, tomato), hollandaise (butter and egg yolk) and tomato sauce.

Danger zone

The temperature range of 5 to 60 degrees Celsius in which bacteria multiply fastest; hot food is held above 60 C and cold below 5 C.

Mise en place

French term meaning preparation before service: all ingredients, tools and equipment are arranged and ready before cooking begins.

Active listening

A communication skill involving full attention, eye contact, reflecting back what was heard, responding appropriately and deferring judgement.

Service gap

The difference between what a guest expects and what the guest perceives they received; service recovery aims to close this gap.

Break-even point

The number of units at which total revenue equals total cost: fixed costs divided by selling price minus variable cost per unit.

FSSAI licence

Mandatory registration or licence from the Food Safety and Standards Authority of India required to operate a food business in India.

RICE

First aid for sprains: rest, ice, compression and elevation of the injured limb to reduce swelling and pain.

PASS

Fire extinguisher technique: pull the pin, aim at the base of the fire, squeeze the handle and sweep from side to side.