WBCHSE HS Vocational Tourism & 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 24 hours at a destination and usually requires overnight accommodation; an excursionist visits and returns the same day without an overnight stay.

Domestic tourism

Travel by residents within their own country without crossing an international border. In India it forms the largest share of visitor volume and supports budget hotels, transport, and pilgrimage circuits.

Tourism product characteristics

Tourism products are intangible, perishable, inseparable from the provider, heterogeneous in quality, and composite. An unsold hotel room or airline seat generates no revenue once the date passes.

Push and pull factors

Push factors are internal motivations that make a person want to leave home, such as stress or curiosity. Pull factors are destination attractions, such as beaches, heritage sites, or festivals, that attract visitors.

Eco-tourism

Responsible travel to natural areas that conserves the environment and sustains the well-being of local people. It is typically small-scale, low-impact, and involves interpretation and community benefit.

Tourism circuit

A planned route linking several destinations in one itinerary so that travellers move logically through a region, reducing transit time and spreading visitor spending across multiple local economies.

Kaziranga National Park

A national park in Assam, India, and a UNESCO World Heritage Site, best known as the principal habitat of the one-horned rhinoceros. It also supports wild buffalo, elephant, and swamp deer.

Khajuraho temples

A group of Hindu and Jain temples in Madhya Pradesh built by the Chandela dynasty, famous for nagara-style architecture and intricate sculptural reliefs. They are a UNESCO World Heritage Site.

Konark Sun Temple

A 13th-century temple in Odisha built in the form of a colossal chariot with carved wheels and horses, attributed to King Narasimhadeva I. It is dedicated to the sun god Surya.

IATA accreditation

Authorisation allowing a travel agency to issue airline tickets and settle payments through the Billing and Settlement Plan. Non-IATA agencies must book through consolidators instead.

Package tour

A pre-arranged combination of transport, accommodation, and often meals or transfers, sold at one inclusive price. The tour operator assembles it and bears the commercial risk.

Service voucher

A document issued by a tour operator authorising a supplier such as a hotel or transporter to provide a prepaid service to a named guest, usually on specified dates.

Form C

A registration form required in India for foreign guests staying at hotels and other accommodation, completed under the Registration of Foreigners Act and submitted to the local registration authority.

RevPAR

Revenue per available room, calculated as room revenue divided by rooms available. It equals occupancy percentage multiplied by average daily rate, combining both price and volume performance.

Night audit

A late-night front-office process that reconciles the day's transactions, posts room and tax charges, verifies balances, and closes the business date before the next day begins.

Linen par stock

The quantity of linen required for one full change plus a replacement reserve. A common industry norm is three to four par for room linen to cover laundry turnaround and wear.

Lost and found log

A register recording items found on premises, with date, location, description, and finder's name. Items are stored securely for a defined retention period before disposal or handover.

Gueridon service

A style of restaurant service using a trolley beside the guest table for carving, flambé, or finishing dishes, requiring skilled staff and often used for signature or premium menu items.

Table d'hote menu

A fixed menu of set courses offered at one inclusive price, with limited or no choice within courses. It contrasts with à la carte, where each dish is priced separately.

HACCP

Hazard Analysis and Critical Control Points, a food safety system identifying biological, chemical, and physical hazards, setting control points, monitoring them, and recording corrective actions.

Mother sauces

The five foundation sauces of classical cuisine: béchamel, velouté, espagnole, hollandaise, and tomato. Many derivative sauces are made by adding ingredients to these bases.

Maillard reaction

Browning that occurs when proteins and sugars are heated together, roughly between 140 and 165 degrees Celsius, in dry conditions, creating colour and complex savoury flavours.

Mise en place

A French culinary term meaning everything in its place. It refers to preparing and arranging all ingredients, tools, and equipment before cooking begins so service runs smoothly.

ADR and occupancy

Average Daily Rate equals room revenue divided by rooms sold. Occupancy percentage equals rooms sold divided by rooms available, multiplied by 100. Together they determine RevPAR.

Carrying capacity

The maximum number of visitors a destination can absorb without unacceptable damage to its environment, infrastructure, or host community, used to guide sustainable tourism planning.

Break-even point

The sales volume at which total revenue equals total cost and profit is zero. In units it is fixed cost divided by the difference between selling price and variable cost per unit.

Seven Ps of services marketing

The extended marketing mix for services: product, price, place, promotion, people, process, and physical evidence. The last three address service delivery and customer experience.

Penetration pricing

A strategy of setting a low introductory price to attract customers quickly and gain market share, often used by new hotels or tour operators entering a competitive destination market.

SWOT analysis

A planning tool mapping internal strengths and weaknesses against external opportunities and threats. In hospitality it guides strategy for hotels, agencies, and destination marketing.

Active listening

Fully concentrating on the speaker, paraphrasing to confirm understanding, and responding appropriately rather than preparing a reply. It reduces complaints and miscommunication in guest service.

Service recovery

The process of responding to a service failure by acknowledging the problem, apologising sincerely, fixing it promptly, following up, and recording the incident to prevent recurrence.

Project report structure

A standard format for practical projects: title, objectives, methodology, findings and data, analysis, conclusion, and references. It should present tables and charts clearly.