Resource Management

About this unit

This unit applies the management of resources — time, money, energy, space, materials and people — to professional settings and to the role of the consumer. It covers the hospitality industry, where efficient use of resources ensures guest comfort, and consumer education, which helps people make wise choices and protect their rights.

Key ideas

• Hospitality management covers front office, housekeeping, food and beverage service and food production.
• Hotels measure performance with figures such as occupancy rate.
• A consumer is anyone who buys goods or services for their own use.
• Consumers face problems such as adulteration, faulty weights, misleading advertisements and poor service.
• Consumer rights, standard marks and consumer protection laws help consumers get fair treatment.

How to prepare

• Learn the departments of a hotel and the main tasks of each.
• Memorise the consumer rights and the main consumer responsibilities.
• Revise standard marks and the products they appear on, and the redress structure under the Consumer Protection Act, 2019.