Punjab PSEB Senior Secondary NSQF Travel Tourism and Hospitality key terms

Travel away from one's usual place of residence for leisure, business or other purposes, staying at least one night but less than one year, and using commercial hospitality services.

A visitor who travels to a place and returns the same day without staying overnight, so is counted as a visitor but not as a tourist in tourism statistics.

Visits to a country made by people who are not usual residents there; the opposite flow, residents travelling abroad, is called outbound tourism.

A place with attractions, amenities, access and accommodation that draws visitors and motivates them to travel and stay, such as a hill station, heritage city or beach resort.

The regular rise and fall of tourist demand across the year caused by weather, holidays, festivals or school breaks, which affects staffing, pricing and cash flow for tourism businesses.

A day-by-day written plan of a trip showing travel times, routes, sightseeing stops, meals and overnight stays, prepared so that the schedule is realistic and costed.

A combined product sold at one inclusive price that covers transport, accommodation and usually some meals or sightseeing, assembled in advance by a tour operator.

A business that designs, contracts and assembles tour components such as hotels and transport into packages, then markets them wholesale to agents or directly to travellers.

A retail intermediary who sells travel products on behalf of principals such as airlines, hotels and tour operators, earning commission or service fees and advising clients on options.

A percentage of the sale value paid by a supplier to the intermediary who made the booking, which is a main source of income for retail travel agencies.

Global Distribution System: a computer network such as Amadeus, Sabre or Galileo that lets agents check availability and book airline seats, hotel rooms and car rentals in real time.

Passenger Name Record: the booking file in a reservation system holding traveller names, itinerary segments, contact details, ticketing status and special service requests.

A document or electronic record issued to a traveller that entitles them to a service already paid for, such as a hotel night, airport transfer or sightseeing entry.

The department handling guest arrival, registration, room allocation, information, cashiering and departure, acting as the main point of contact between the hotel and its guests.

A form completed at check-in recording guest name, address, identity proof, stay dates and signature, which supports legal reporting and creates the guest history record.

Persuading a guest to buy a higher category or extra service than originally booked, such as a suite or breakfast plan, to raise revenue per room.

Rooms sold divided by rooms available, multiplied by one hundred, showing how fully a hotel is used and guiding pricing, staffing and sales decisions.

The late-night front office routine that balances the day's transactions, posts room charges, verifies no-shows and closes the business date before the next day begins.

The departure procedure in which the guest's account is settled, the room status is changed and keys or cards are returned so the room can be cleaned and resold.

The department responsible for cleanliness, maintenance of furnishings and linen supply in guest rooms and public areas, working closely with the front office on room status.

The current condition of a room in housekeeping terms, such as occupied, vacant clean, vacant dirty or out of order, reported to the front office for room allocation.

An evening housekeeping service in higher-grade hotels where staff refresh the room, empty bins, close curtains and prepare the bed for the night.

Washable textile items supplied by the hotel such as bed sheets, pillow covers, towels and tablecloths, tracked through par stock levels to control loss and replacement cost.

The minimum quantity of linen, crockery or other operating supplies kept on hand so that service continues while dirty items are in the laundry or wash cycle.

One guest served at a meal, used to measure restaurant business volume and to calculate revenue per cover and staff productivity.

A menu style in which each dish is listed and priced separately, and guests order individual items rather than receiving a fixed set meal.

A fixed menu of several courses offered at a single set price, with limited choice, which simplifies kitchen planning and speeds up service.

French for 'putting in place': the advance preparation of ingredients, tools and service items before cooking or service begins, keeping operations fast and organised.

Hazard Analysis and Critical Control Points: a food safety system that identifies biological, chemical and physical hazards at each step and sets controls to prevent them.

Concentrating fully on a speaker, noting the content and feeling, and confirming understanding by summarising or questioning before responding, which reduces guest complaints.

The agreed rules on personal cleanliness, uniform, hair, nails and jewellery that staff follow so they look professional and hygienic in front of guests.

The steps taken to fix a service failure, such as apologising, acting quickly and offering an appropriate remedy, so that a dissatisfied guest leaves satisfied.

A written document describing a venture's idea, target market, competition, marketing and financial projections, used to guide operations and to seek finance.

The sales level at which total revenue equals total cost, so there is neither profit nor loss; units needed equal fixed cost divided by contribution per unit.

The money available for day-to-day running costs, calculated as current assets minus current liabilities, which keeps wages, supplies and utilities paid on time.

Dividing a broad market into groups with shared needs, such as budget backpackers or business travellers, so products and messages can be targeted precisely.

Precautions and procedures that prevent and respond to fire, including extinguisher types, alarms, escape routes, assembly points and staff evacuation duties.

Gear worn to reduce workplace injury or infection risk, such as gloves, aprons, non-slip shoes and masks, which must be used correctly and kept clean.

An oral examination in which a candidate answers questions about their practical work and project, explaining choices, methods and learning to an internal or external examiner.

A written record of practical work describing objectives, methods, observations, findings and conclusions, supported by evidence such as photographs and checklists.