About housekeeping and laundry

1. LAUNDRY
&
HOUSEKEEPING

2. • In any hotel establishment , a lot of dirty linens accumulates in the various units
and departments . It is essential to ensure a continuous supply of linen, which is well
laundered, so that operation can be carried out smoothly and efficiently
• Linen is an expensive item, so how it will be laundered, required serious consideration.
People involved in handling of linen should have some knowledge of process. The house-
keeper and the linen keeper should have good relation with the laundry manager

3. • In one eight hour shift, 20 bins of laundry are processed by two workers
• The dry laundry is handled four times 27 kg (60 lbs.) x 4 handlings x 20 bins = 2,200 kg (4,800 lbs.)
• The wet laundry is handled twice 55 kg (120 lbs.) x 2 handlings x 20 bins = 2,200 kg (4,800 lbs.).
• The workload is distributed evenly, so each worker handles approximately 2,200 kg (4,800 lbs.) of
laundry every day

4. CATEGORIES OF HOTEL LAUNDRY
ON -PREMISES
• laundries which are situated inside the hotel premises known as on premises laundry.
OFF PREMISES
• A commercial or off premises laundry refers to the laundering outside the establishment. ie. given on
a contract basis to the specialize person who are particular in this field.

5. ADVANTAGESOF ON PREMISES HOTEL LAUNDRY
• Time taken for laundering is reduced because transportation is reduced.
• Linen is readily available especially in the case of emergency requirements.
• Pilferage reduced.
DISADVANTAGESOF ON PREMISES LAUNDRY
• Cost of equipment and its maintenance is fairly high.
• Must be justified by an adequate amount of linen.
• More staff who are technically qualified and adequate space is required.

6. ADVANTAGESOF OFF PREMISESHOTELLAUNDRY
• An huge investment behind the purchase of machines and equipment's are saved.
• Salary for staff are saved.
• Hotel spaces are saved which can be used for other purpose.
DISADVANTAGESOF OFF PREMISESHOTELLAUNDRY
• The hotel have to compromise with the quality of washing.
• Chances of pilferage is more.
• During the emergency, fresh linen may not be available.

7. LAUNDRYSERVICES
Collection and transportation
• Collection of linen may be done in the linen room, if it is off premises, but usually in the laundry
itself, if it is on premises. Certain linen items are collected separately , such as kitchen uniforms,
dusters, etc. The linens are usually packed in the canvas bag called skips for transportation.
Arrival
• On arrival the lines must be dealt quickly as possible to ensure fast turn around time for linen. There
must be a separate section for guest laundry.
Marking
• Marking may be temporary or permanent. For guest laundry initials of the guest as well as room no
helps provide a clear identification and helps in correct billing.
Sorting
• Sorting is carried out according to the types of fabrics and items, color and type of soil. Sorting is
done to separate those articles that needs dry cleaning from those that will go through the normal
wash process.. Those that need mending and stain removal must be separated so that separate action
will be taken.

8. Weighing
• Weighing is carried out to conform to the capacity of the washing machine, and to avoid of the
overloading. Repeated overloading can cause the machine to breakdown. Under loading will lead to
the wastage of detergent and water.
• Loading is often done manually or with a certain degree of full or partial automation.
Washing
• The process is designed to perform three basic functions
• Removal of soil dirt
• Suspension of soil
• Discharge of soil from the machine and drain.
Rinsing
• Once the wash cycle is completed. Rinsing is carried out at least twice. The purpose of this is to
remove the residue of laundry agent and reagent.

9. Hydro-extraction
• It is the process of removal of excess water and moisture from the linen which has been washed.
Tumbledrying
• This process is capable of making the linen absolutely dry , by blowing hot air. For articles that
are likely to be damaged by heat there is an option of simple air drying.
Finishing
• After washing and drying of all the articles needs proper finishing like folding properly, or
hanged in hangers.
Folding
• Folding can be done in machines hands and in most cases carried out manually.

10. Airing
• Airing is very much needed to protect the linens from mildew.
Storage
• Storage should be properly done before delivering. Linens should be allowed to keep in specific
period in the store for distribution.
Distribution
• Now the lines are ready for distribution . The fresh linens are distributed to various departments
through house-keeping.

11. SUMMINGUPTHEFLOW

12. LAYOUT
• The layout in terms of positioning machines should be such that there is an easyflowof traffic.
• Close attention should be placed on entry and exit, drainage system ventilation etc.
• Doors should be large enough eg 9’x 12’ basically to get the equipment's, into the room as well as
effectively enter and exit with laundry basket.
• Ceiling should be impervious to moisture and have good sound absorption properties. 8 to 10 ft.
height ceiling is ideal.
• Floors important for laundry, it should be strong enough to protect it from were and tear.

13. • Walls should be constructed on the material that are durable, moisture resistant, and insulating.
• Windowsshould be avoidedso that the wall space can be used for strong shelves and bins.
• There should be enough light and proper electric connection.
• Watersupply should be enough water supplies in laundry.

15. LAUNDRY MACHINES
Hydro- extractor
• These are large centrifuges ranging in capacity from 7 to 70 kg. Clothes from washer are put into the
hydro- extractor to remove about 50 to 75% excess water. The water is extracted from the wash linen
by means of centrifugal force or application of pressure After extraction the linens are damp but not
wet.

16. Washingmachine
Those used in hotel laundries are typically a tumble type. The capacity varies from 7 to 2000 kg. The
wash barrels of those used in the hotel industry are stainless still. The machines are used for washing
clothes.

17. Dryers
• These are the unit of tumble type equipment meant to remove the moisture from damp. by tumbling
them in rotating cylinder through which heated air is passes. They are use for non iron articles, and
towels as these linen nether required pressing.

18. Pressingequipment's
• Many types of pressing equipment's are available for ironing different articles, such as calendar for
sheets curtains and tablecloth. , sleeve presses flatbed presses, and so on.

21. LAUNDRYAGENTS
Laundry aids are the materials used to improve the laundering result. The important laundry agents are
as follows
• 1. Water
• 2. Laundry soap and detergent
• 3. Bleaches
• 4. Softener

22. HOUSEKEEPING
The layout of the housekeeping department depends on the total number of Guestrooms, Outlets,
and Required Staff. The following areas of the department are
Office of the ExecutiveHousekeeper
• The administrative work of the department is carried out here.
HousekeepingControl Desk
• It is accessible and operational 24 hours a day. The housekeeping staff reports at the start and
end of the shift here. There are notice boards, storage shelves, registers, lost and found
cupboard, and key-hanger matrix.
• Laundry Area
• Washing, ironing, dry cleaning, folding of linen and staff uniform takes place here.

23. LinenRoom
• Here, the linen of the hotel such as bed-sheets, towels, pillow cases, etc., are stored, collected, and carried to
the required places in the hotel.
UniformRoom
• The staff uniforms are collected, stored, and distributed from here.
Tailor Room
• Here, stitching and repairing of linen and uniforms takes place.
Housekeeping Stores
• It is a storage area where the cleaning equipment and items, and guest supplies are securely stored.
Flower Room
• It is an air-conditioned room with worktables, sink and water supply, cupboards to store vases and stones,
and a counter.
Lostand found
• stores all the items left by the guests. It directly communicates with the front office desk, as there the guests
tend to first enquire about their lost articles.

24. AreasofResponsibility
The housekeeping department is responsible to keep the following areas clean and tidy.
• Guest Rooms
• Guest Bathrooms
• Public Areas such as Lobby and Lifts
• Banquets and Conference Halls
• Parking Area
• Offices
• Garden
Apart from the cleaning task, the housekeeping is also responsible for handling keys of each floor. In
addition, it manages the laundry, which is often at some places considered as a sub-department of
housekeeping.

25. SupervisorsofHousekeeping
The supervisors report to the Assistant Housekeeper. Their positions and their respective
responsibilities include
• Floor Supervisor
• Public Area Supervisor
• Uniform Room Supervisor
• Night Supervisor
• Linen Room Supervisor

26. OperatingStaff/Attendants
• Uniform Room Attendant
• Linen Room Attendant
• Guest Room Attendant
• Storekeeper
• Public Area Attendants
• Night Shift Attendants
• Room Attendants

27. • 1 maid and porter for 14 roomsmeaning42
• 1 night maid and porter for 28 rooms
• meaning 20 +42+20=62
• 3 eighthourshifts, 42+20+42=104
• Staff around 105-110
• Lobby Attendants
• Runners
• Laundry
• Restaurant
• Hostess
• Servers
• Bussers
• Room Service

28. • Stewarding
• Bar
• Bartender
• Bar Back
• EmployeeCafeteria
• Kitchen
• Engineering. (The following would all be coded differently on payroll)
• Painter
• Electrician
• Carpenter
• Plumber
• Administrative assistant
• Director

29. • Kitchen
• Cooks
• Dishwasher
• Receiving
• Banquets
• Housemen
• Captains
• Spa
• Trainer (health club)
• Masseuse
• Greeter
• House or Locker Room Attendants
• Director
• Pool
• ResortCoordinator

30. • HumanResources
• Trainer (for employees)
• Employee Benefits
• Hiring Manager
• Director
• Security
• MailRoom
• Accounting
• Accounts Payable
• Accounts Receivable
• Payroll
• Audit
• GeneralAdministration
• General Manager

31. AREAS for laundry
• ON PREMISES laundry
• Washer dia 1000mm
• 1000mm/25 =3ft,4 inches
• Weight for 1000mm is 130kg
• Laundry handles approximately per day(4,800 lbs.) 2,200 kg
• Weight divided by total capacity
• 2200/130 = approximately required 17 units of washers.

32. Dryer capacity
• ON PREMISES DRYER CAPACITY
• Drying linen for per day (4800 lbs) 2200 kg
• Washer capacity is 130 kg then dryer capacity increasing the
capacity of washer to 160-170 kg
• Drying linen capacity 2200 kg is divide by dryer capacity
• 2200kg/165kg = 14 units of dryer is requaired for this
calculation

33. Flow of laundry

36. • Overall length(mm)2800
• Overall Width(mm)3400
• Overall Height(mm)2800
• Length is 9ft ,3inchs
• Width is 11 ft,3inchs
• Height is 9ft,3inches
• Calculate the machine area
• 9’-3”x 11’-3” =9ft, 6inches area requaired for machine… for
this macine
• Note clear space is requaired 4.5’-5’ infront of machine for
workability

38. Hydro extractor space reqaire
• Dia of hydro extractor is 1000mm
• 1000mm/25 = 40 inches
• To get in ft
• 40in /12 = 3’-6”
• Space requaired for hydro extractor