Punjab PSEB Senior Secondary 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.

Tourism definition

Travel away from the usual environment for less than one year for leisure, business or other purposes, excluding paid work at the destination.

Tourist vs excursionist

A tourist stays overnight at the destination; an excursionist is a same-day visitor who returns without an overnight stay.

Domestic tourism

Travel by residents of a country within that same country, without crossing an international border.

Push and pull factors

Push factors are motivations to leave home such as escape or novelty; pull factors are destination attributes such as beaches or heritage that attract visitors.

Tourism leakage

Money that leaves the destination economy because imports, foreign-owned businesses or overseas payments capture part of tourist spending.

Four A's of destination

Attraction, Accessibility, Accommodation and Amenities: the four supply elements used to describe what a destination offers visitors.

Tour itinerary

A day-by-day plan listing dates, route, distance, meals, sightseeing and overnight stay for a tour.

Golden Temple

Sri Harmandir Sahib in Amritsar, the holiest Gurdwara of Sikhism, known for the Akal Takht and the community langar.

Itinerary planning rule

Avoid backtracking, keep daily travel within reasonable hours, match pace to the group, and confirm site opening days and timings.

Tour package costing

Package cost equals transport, accommodation, meals, sightseeing and entrance fees, guide, taxes, plus agency margin and contingency.

Travel agency

An intermediary that sells principals' products such as airline tickets, hotel rooms and transport, earning commission on sales.

Tour operator

A business that assembles its own tour packages from suppliers and sells them, bearing the product risk and margin.

IATA accreditation

Certification allowing a travel agency to issue tickets on behalf of member airlines and settle through the IATA billing system.

Voucher

A document issued by an agency or operator that proves a service such as a hotel stay or transfer has been paid for.

Commission vs markup

Commission is a percentage paid by the principal on sales; markup is the amount an operator adds over net cost to set selling price.

Room status VC

Vacant clean: the room is unoccupied, cleaned and ready for immediate assignment to an arriving guest.

OOO room

Out of order: a room withdrawn from sale because of maintenance or damage and not counted in available inventory.

Folio

The guest's bill record in the front office, where room and other charges are posted and settled at check-out.

Night audit

An overnight front office process that reconciles the day's transactions, posts room charges and produces the manager's report.

Rack rate

The published or tariff rate for a room from which corporate, group, seasonal and package rates are discounted.

Linen par stock

The minimum linen kept in circulation, calculated from room count, sets per room and laundry turnaround time.

Lost and found

Procedure to log, store and return items left by guests, recording date, room, finder and description against identification.

Cleaning agent types

Acidic removes scale, alkaline cuts grease, neutral is for general cleaning, disinfectant kills microbes, abrasive removes stains, solvent lifts oil.

Eco-friendly housekeeping

Practices such as linen and towel reuse programmes, water and energy conservation, and segregated waste to reduce environmental impact.

French service

Silver service where food is presented and served from a guéridon by the waiter using service gear onto the guest's plate.

Cover

One place setting for one guest; a couvert charge is a per-person charge for bread and cover.

Mother sauces

Escoffier's base sauces: béchamel, velouté, espagnole, tomato and hollandaise, from which many derivative sauces are made.

HACCP

A food safety system that identifies hazards and sets critical control points to prevent contamination during production and service.

Table d'hôte menu

A fixed multi-course menu offered at a set price, as opposed to à la carte where each dish is priced separately.

Service recovery

Steps to handle a complaint: listen, apologise sincerely, act quickly, offer a solution, follow up and record the incident.

Active listening

Fully concentrating on the speaker, acknowledging, paraphrasing, asking clarifying questions and responding appropriately.

Break-even point

The sales level at which total revenue equals total cost, calculated as fixed costs divided by contribution per unit.