RBSE Sec Voc Tourism and Hospitality 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 away from home; an excursionist is a same-day visitor who returns without an overnight stay.

Invisible export

Inbound tourism earns foreign exchange without exporting physical goods, so it is recorded as an invisible trade item in the balance of payments.

Tourism multiplier effect

Tourist spending re-circulates through local wages, suppliers and taxes, generating total income larger than the original spend; leakage reduces the effect.

Perishability of services

Unsold hotel rooms or airline seats cannot be stored for later sale, so revenue lost on an empty room-night is permanently lost.

Hawa Mahal

Jaipur landmark built in 1799 with 953 small jharokhas, designed so royal women could observe street life unseen; part of the Pink City identity.

Keoladeo Ghana National Park

Bharatpur wetland, a UNESCO World Heritage site and Ramsar site, famous for migratory birds including the Siberian crane in winter.

Dilwara Jain Temples

Marble temple complex near Mount Abu in Sirohi district, noted for intricate carvings; Vimal Vasahi and Luna Vasahi are the best known.

Hill Forts of Rajasthan

UNESCO World Heritage inscription of 2013 covering Chittorgarh, Kumbhalgarh, Ranthambore, Amber, Jaisalmer and Gagron forts.

PNR

Passenger Name Record: the booking file in an airline or GDS system holding traveller details, itinerary, fare and ticket status.

IATA BSP

Billing and Settlement Plan: IATA's system through which accredited travel agents report and settle ticket sales with airlines in a single monthly cycle.

Tour package break-even

Break-even pax = fixed costs divided by (selling price per person minus variable cost per person); below this number the tour makes a loss.

FIT and GIT

FIT means free independent traveller booking individually; GIT means group inclusive tour with a fixed itinerary, group fare and common services.

RevPAR

Revenue per available room = room revenue divided by rooms available, equal to ADR multiplied by occupancy percentage.

Form C

Indian police registration form that hotels file within 24 hours for foreign guests, recording passport, visa and address details.

City ledger

A front office account holding charges transferred from guest folios for later billing to companies, agents or credit-approved clients.

Night audit

End-of-day front office process that posts room and tax, reconciles transactions, marks no-shows and rolls the business date forward.

Linen par stock

Minimum linen inventory kept to cover laundry cycle and safety, calculated as daily usage multiplied by cycle days plus reserve.

Colour-coded cleaning cloths

Separate cloths assigned to bathroom, glass, dusting and floor areas to prevent cross-contamination between high-risk and low-risk surfaces.

Departure vs stayover cleaning

Departure cleaning is a full room reset after checkout; stayover service is lighter, tidying occupied rooms and replacing used items.

Lost and found procedure

Log each item with date, room number and finder, store valuables securely, attempt contact with the guest, and dispose only after retention period.

Table d'hote menu

A fixed menu of set courses offered at one inclusive price, as opposed to a la carte where each dish is individually priced.

Gueridon service

French-style service where dishes are finished, carved or flambeed at a trolley beside the guest's table before being plated and served.

KOT

Kitchen Order Ticket: a duplicate order slip sent to the kitchen, with a copy retained for billing and service control.

Mother sauces

Five base sauces: bechamel, veloute, espagnole, tomato and hollandaise, from which derivative sauces are prepared by adding ingredients.

Mise en place

French term for having all ingredients measured, cut and arranged before cooking begins, improving speed, consistency and hygiene.

Danger zone

Temperature range of 5 to 60 degrees Celsius in which bacteria multiply fastest; food should be held outside this range.

7Ps of services marketing

Product, price, place, promotion plus people, process and physical evidence, the extended mix used for service businesses.

AIDA model

Advertising framework moving the audience through Attention, Interest, Desire and Action, used to structure campaign messages.

Market segmentation

Dividing a market by geographic, demographic, psychographic or behavioural criteria so that offers can target a specific profitable group.

Break-even point

Level of sales where total revenue equals total cost; in units it equals fixed costs divided by contribution per unit.

7Cs of communication

Clear, concise, concrete, correct, coherent, complete and courteous, a checklist for effective business messages and correspondence.

HACCP

Hazard Analysis and Critical Control Points: a systematic food safety system identifying hazards and setting controls at critical stages of production.