Punjab PSEB Matric NSQF Travel 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 and services that support them during that stay.

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

A same-day visitor who travels to a place and returns without staying overnight, often called a day tripper; counted separately from overnight tourists in tourism statistics.

The friendly and generous reception and care of guests, delivered through accommodation, food, beverage, and related services in hotels, restaurants, and other establishments.

Travel and stay by residents of a country within that same country, without crossing an international border; a major source of revenue for Indian states such as Punjab.

Visits to a country by non-residents travelling from abroad; foreign tourist arrivals are measured and recorded at entry points such as airports and land checkposts.

Travel by residents of one country to destinations in another country; spending by outbound travellers is recorded as an import of tourism services in the national accounts.

A combination of attractions, transport, accommodation, food, and services sold as an experience to a visitor; it is intangible, perishable, and consumed at the place of production.

A place, structure, event, or natural feature that draws visitors to a destination, such as the Golden Temple, Wagah border ceremony, or a wildlife sanctuary.

A location recognised for its cultural, historical, or natural value, often protected by law or listed by bodies such as UNESCO, for example the Jallianwala Bagh memorial complex in Amritsar.

A day-by-day plan of a journey listing dates, places, transport, accommodation, and activities; it is a core document prepared by travel agencies and tour operators.

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

A company that assembles and packages travel components such as transport, stay, meals, and sightseeing into tours, then sells them directly or through travel agencies.

A percentage of the sale value paid to an agent by a principal for making a booking; travel agents often earn commission from airlines, hotels, and tour companies.

A computer network used by travel agents to search, compare, and book airline seats, hotel rooms, and car rentals from many suppliers in one screen.

A unique booking reference in an airline reservation system that stores the traveller's name, itinerary, contact details, and ticket status for one or more passengers.

An arrangement that holds a room, seat, table, or service for a guest for a stated date and time, confirmed by a record and often a reference number.

The department of a hotel responsible for reservations, reception, registration, room assignment, guest information, cashiering, and checkout, forming the guest's first impression.

The four stages of a hotel stay - pre-arrival, arrival, occupancy, and departure - around which front office tasks such as booking, check-in, and checkout are organised.

The check-in step in which the hotel records the guest's identity, address, and stay details, verifies valid identification, and assigns a room.

Accepting reservations beyond the number of rooms available, done deliberately to offset expected cancellations and no-shows, but which may require walking a guest to another hotel.

The hotel department responsible for cleaning, maintaining, and preparing guest rooms and public areas, managing linen and supplies, and reporting room status to the front office.

The current condition of a guest room, such as vacant and clean, occupied, or out of order, communicated between housekeeping and front office for accurate room assignment.

Washable fabric items such as bed sheets, pillow covers, towels, and table napkins used in hotels; linen control tracks stock, laundering cycles, and replacement.

One place setting for one diner at a table, and also the number of diners served; the term is used in restaurant reservations and in food service planning.

A French term meaning 'putting in place', referring to the advance preparation and arrangement of equipment, ingredients, and service items before food production or service begins.

A menu offering a fixed multi-course meal at a set price with limited choice, as opposed to an à la carte menu where each dish is priced and ordered separately.

Giving full attention to a speaker, noting both words and tone, and confirming understanding through questions or summary; a key skill in guest handling and complaint resolution.

Personal cleanliness, neat uniform, tidy hair, and appropriate posture and behaviour expected of hospitality staff, since appearance directly shapes a guest's impression of service quality.

The assistance and care provided to guests before, during, and after a purchase, aiming to meet expectations, resolve problems, and encourage repeat visits and referrals.

A person who identifies a market opportunity, arranges resources, takes financial risk, and starts a venture such as a homestay, café, or travel agency.

A written document describing a venture's idea, target market, operations, costs, pricing, and expected income, used to guide decisions and to seek loans or partners.

The general workplace abilities that make a person ready for a job, including communication, teamwork, problem solving, time management, digital literacy, and a positive attitude.

A structured training arrangement in which a learner works under an experienced employer for a fixed period, combining on-the-job practice with related classroom instruction.

Handling, storing, and cooking food so that it stays free from contamination, using clean water, correct temperatures, covered storage, and pest control to prevent illness.

Practices such as hand washing, clean clothing, and covering hair or wounds that stop staff from transferring germs to food, guests, or surfaces in a hospitality setting.

Hazard Analysis and Critical Control Points: a food safety system that identifies where contamination risks occur and sets checks and limits at those points to prevent harm.

Tourism that meets present visitor and host community needs while protecting natural and cultural resources and supporting local livelihoods for future generations.

Responsible travel to natural areas that conserves the environment, sustains local people's well-being, and includes interpretation and education for visitors.