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HOTEL LINEN ROOM-Efficient Linen Inventory Management in Hotel Operations
The document outlines the functions and management of linen and uniform rooms in hotels, detailing procedures for handling, storing, and distributing linens and uniforms. It highlights the importance of inventory control, par stock, and the conditions necessary for maintaining cleanliness and organization. Additionally, it specifies the types of linens and uniforms used, along with processes for exchanging soiled items and issuing fresh ones.
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Introduction to the topic of hotel linen management by R. Rajan, Assistant Professor.
Definition of a linen room as a storage area for various hotel linens used in hospitality.
Overview of the uniform room where clean uniforms are provided to hotel employees, managed by housekeeping.
Key functions of the linen room including collection, sorting, distribution, maintenance of linens and uniforms.
Best practices for linen storage to avoid dust, ensure proper rotation, and maintain cleanliness.
Tips for handling and storing linen to keep it clean and organized, emphasizing cleanliness and accessibility.
List of essential equipment and accessories used in linen and uniform rooms for management and organization.
Categories of linen used in hotels including bed, bath, and table linens with examples of each type.
Overview of different types of uniforms used in the hotel industry for various staff levels.
Definition and importance of par stock for linen and uniforms, ensuring adequate supplies and inventory control.
Explanation of the process involved in maintaining, storing, and distributing hotel linens and uniforms.
Definitions and principles of stocktaking, including maintaining supply and monitoring inventory.
Detailed steps on how to conduct stocktaking for linens and uniforms, ensuring accurate inventory.
Process involved in exchanging soiled linens for fresh ones between the floor and the linen room.
Procedure for exchanging uniforms, emphasizing the condition check and record-keeping practices.
Process of managing soiled restaurant linens, ensuring proper count and issuance of fresh linens.
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HOTEL LINEN ROOM-Efficient Linen Inventory Management in Hotel Operations
- 1. HOTEL LINEN ROOM R.RAJAN ASSISTANT PROFESSOR DEPARTMENT OFCATERING SCIENCE & HOTEL MANAGEMENT SRI RAMAKRISHNA COLLEGE OF ARTS & SCIENCE COIMBATORE
- 2. LINEN ROOM • Aspace or storage area in hotels or other hospitality establishments where linens are stored, managed, and prepared for use. • Linens typically include bed sheets, pillowcases, towels, tablecloths, napkins, and other fabric items used in these settings.
- 3. UNIFORM ROOM • APLACE WHERE CLEAN UNIFORMS ARE PROVIDED TO THE EMPLOYEES WHO ARE WORKING IN THE HOTEL. • IN MOST HOTELS, THE HOUSEKEEPING DEPARTMENT IS THE CUSTODIAN OF UNIFORMS FOR ALL HOTEL EMPLOYEES.
- 4. FUNCTIONS OF LINENROOM • Collection of soiled linen. • Counting and sorting of soiled linen. • Packing of soiled linen for the laundry. • Dispatch of soiled linen to the laundry. • Receipt of fresh linen from the laundry. • Checking and sorting of fresh linen. • storage of fresh linen. • Distribution of fresh linen to the floors and other areas • Stocktaking for linen and maintenance of records • Stitching, repairing and monogramming of all hotel linen and uniforms • Uniform selection • Uniform storage and issue • Discarding of unusable linen
- 6. • Linen mustbe kept free from dust • Articles that are not in frequent use, may be covered with dust sheets . • The linen stock should be rotated in order on first in ,first out basis • While placing fresh linen on shelves it should be ensured that the fold faces outwards. • Also heavier linen should be placed on lower shelves • Smaller articles such as face towels and serviettes are placed in bundles of 10. STORAGE CONDITIONS OF LINEN
- 7. • handling oflinen should be kept to a minimum. • Areas which are easily accessible to staff. • Labelling is vitally important. • It is important to ensure that dust or other contaminants are not able to soil it. • Regular cleaning of the storage area with a good quality disinfectant also ensures that linen remains in a clean environment. • No soiled linen should be placed in the linen cupboard • Ensure that stock is being rotated regularly. • Handle clean linen with dirty hands STORAGE TIPS FOR LINEN
- 8. • Telephone • Soiledlinen hampers • Bedding • Dryers • Hangers • Iron • Laundry Bag • Sewing • Towels • Chair • An ashtray EQUIPMENTS & ACCESSORIES USED IN LINEN & UNIFORM ROOMS
- 9. • Blankets • Carpetcleaner • Cleaning products • Cleaning supplies • Furniture • Laundry carts • Laundry • Bedside tables and lamps • A Bath Mat • Folding machines • Hand towels and face towels EQUIPMENTS & ACCESSORIES USED IN LINEN & UNIFORM ROOMS
- 10. TYPES OF LINENUSED IN HOTELS BED LINEN BATH LINEN TABLE LINEN
- 11. BED LINENS Bed Sheets DuvetsMicrofiber Duvets Covers Mattress Protectors Quilted Waterproof Mattress Protector Hand Towels
- 12. BATH LINENS BATH TOWELS HANDTOWELS FACE TOWELS BATH MATS SPECIALITY TOWELS
- 13. TABLE LINENS Table Cloths Napkins Tablerunners placemats Buffet Cloths Slip Cloths
- 14. TYPES OF UNIFORM USEDIN HOTEL INDUSTRY
- 15. TYPES OF UNIFORM UniformsFor: • Higher Profiles & Management • Supervisor & Associate Level • Casual Staff & Contract • Seasonal / Special Uniforms
- 16. It refers tothe standard amount of wholesale guest towels and sheets that must be on hand at any given time to support daily operational needs without any shortage. PAR STOCK
- 17. PAR STOCK -IMPORTANCE • Products are not over-stocked. • The required products can be supplied continuously and without any problems. • It is easier to do inventory counting. • In this way, the business manages its inventory better and provides easier control. • The daily needs of the guests are met without any problems. • There is no need to spend unnecessary budget for surplus materials.
- 18. The process ofMaintaining, storing and distributing the hotel linens and uniforms. INVENTORY CONTROL
- 19. MEANING: Stocktaking is countingwhat you have and comparing it to what you are supposed to have. PRINCIPLES: • Maintain Supply. • Monitor Inventory. • Meet Regulation Standards. • Track Costs. • Review Regularly.
- 20. METHODS OF STOCKTAKING • Physical counting is done. • All items are segregated and grouped including discards. • Items in circulation and in-store is separately done and added together. • Discards are stamped “condemned “and kept aside. • Counted total should tally with the last inventory. • Inventory must be conducted in the presence of the housekeeper, Accounts clerk and auditor. • Stocktaking is conducted on three separate days, each for Uniforms, Room linen and Restaurant linen.
- 21. • In ahotel with an on premises laundry (OPL), soiled linen may be received directly by the laundry or may be sent via the linen room laundry. • The floor supervisor counts up the soiled linen from the floor and enters the count into the room linen control forms. • This forms is prepared in duplicate and sent along with the soiled linen to the linen room. • If the soiled linen goes directly to the laundry, the laundry linen exchange form. • The linen room /laundry supervisor again counts up the soiled linen and stamps received on the form. ROOM LINEN EXCHANGE PROCEDURE
- 22. • One copyof the form is returned to the floor, the second and third copy is filled at the linen room and the laundry respectively. • Now the linen room supervisor issues the fresh linen on one for one basis, filling out the linen exchange form and signs it. • If the fresh linen room is short of linen, the supervisor enters the balance amount and issues them with the next lot. • The form is countersigned by the floor supervisor and ROOM LINEN EXCHANGE PROCEDURE
- 23. • Movement ofuniforms is recorded in the register. • Check the uniform being returned for any damage. • Issue a fresh uniform strictly on a one-for-one basis (fresh for soiled). • In case a soiled set is received, a uniform exchange slip may be made out with the details of items turned in. • Employees should be responsible for keeping their uniforms in good condition. • All uniforms should be discarded when found to be unusable and a proper record maintained to account for their absence during stocktaking. • Uniforms should be inventoried at least quarterly. UNIFORMS EXCHANGE PROCEDURE
- 24. •An F&B employeebrings the soiled linen to the linen room. •The linen room staff checks the soiled linen received for damages. •All items are counted and verified with the count in the F&B linen exchange form. •The count is entered in the linen exchange register for F&B. •The fresh linen is issued. •The details are also entered in the linen exchange register. RESTAURANT LINEN EXCHANGE PROCEDURE: