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LINEN
AND
LAUNDRY
INTRODUCTION
Linen is expensive to replace and if
it is well maintained, correctly
laundered and properly stores, its
life can be extended.
Soiled, worn or creased linen
leave a bad impression of the
cleaning standards in a hotel.
Linen may be cleaned either
on or off the hotel premises.
STAFF OF LINEN ROOM
Supervisor monitor the process
in linen room
Laundry attendant - washing,
drying and folding cloth and linen
Linen attendant to issue linen
Uniform attendant take care of
uniform
Seamstress - ironing and stitching
the linen
LINENROOMORGANIZATION
There are two types of
linen rooms:
1.Centralized linen room
Linen from all floors are collected and
sorted in one central area (main linen
rooms).
2.Decentralized linen room
Each floor maintains its own par
stock of linen in floor pantries.
Floor supervisor are responsible
for maintaining the par level.
ACTIVITIESINLINENROOM
The following activities are carried out in a linen room.
Collection of soiled linen
Countingand 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
Stocktaking for linen and maintenance the
records
Stitching and repairing all linen and uniforms
Uniform selection
Uniform storage and issue
Discarding of unusable linen
PLANNING
THE LINEN
ROOM
Consideration for an efficient linen room:
LOCATION the linen room should be accessible
for receipt and dispatch of linen from the back
entrance of the hotel. It should be situated near
the service elevator.
SPACE the minimum space requirement for a
linen room is 6 sq ft for a small hotel. Space is
required for linen storage areas, linen exchange
counter and soiled linen collection area.
ENTRANCE should be at least 4 feet wide to
ensure easy movement of heavy trolley.
FLOORS AND WALLS - Floor tiles should be
avoided as
they tend to chip. Tiles walls are ideal.
LIGHTING AND VENTILATION adequate
ventilation is important to prevent growth of
mildew. The air must be free of humidity and
maintained at a temperature
PLANNING
THE LINEN
ROOM
Consideration for an efficient linen room:
STORAGE linen storage should be
designed for maximum utilization of space.
SOILED LINEN AREA should be close to the
entrance and must be large enough to
accommodate all the soiled linen.
LINEN EXCHAGE COUNTER usually a
window without any grilles, wide enough to
pass bundle of linen through.
UNIFORM STORAGE AREA Uniforms are
normally hung on hangers, segregated
according to designation and department.
GUEST LAUNDRY AREA space must be
allocated for storing, marking and recording
soiled guest articles before they are sent to the
laundry.
STORAGE
OFLINEN
Linen must be kept free form dust
All fresh linen should be stored under cover
The linen stock should be rotated in order on FIFO
basis
Heavier linen should be placed on lower shelves
Smaller articles such as face towels and serviette
are placed in bundles of 10
Table linen and bed linen should be arranged by
size, types and neatly stacked on the shelves
Uniforms should be separated according to size
and department
LINENEXCHANGE
Linen is provided for
rooms and F&B areas following
one of these four procedures:
FRESH-FOR-SOILED
fresh linen is provided
only if an equivalent soiled
linen is given back
SET AMOUNT a set
amount of fresh linen is
provided on a daily basis
TOPPING UP bringing
up the stock to the
optimum level
REQUISITION a
requisition form is filled
in,on the basis of which
linen is provided,mostly
used by banquet linen
PAR
STOCK/LEVELS
PAR standard, specific,normal level of
stock
LINEN PARS standard level of
linen inventory
required to support operation
quantity of each item
required to completely outfit the
guestrooms of the hotel at one time
The ideal level of operating par stock for
room linen is 5 times the daily amount in
use
One set of linens in the room (bed
linen)
One set in the laundry (in washing
process)
One set in transit
One set in main linen room
One set linen in pantry room / maid
trolley
PAR STOCK
LEVEL
PARSTOCK/LEVELS
Problems related to par stock:
Overstocking or too many
circulation may result in
spoilage during storage
(space problem) leads to
abuse of linen (theft, misuse)
and low productivity in the
laundry.
Under stocking or too few
circulation may result in guest
complaints, extended laundry
operation hours, increase
laundry cost (payroll),
decreased productivity by staff
waiting for linen and a
shortening of useful life for
linen because it cannot rest.
LAUNDRY
OPERATIONS
The laundry can be
defined as a place
where the washing
and finishing of
clothes and another
washable articles are
carried out

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Linen & Laundry.pdf

  • 2. INTRODUCTION Linen is expensive to replace and if it is well maintained, correctly laundered and properly stores, its life can be extended. Soiled, worn or creased linen leave a bad impression of the cleaning standards in a hotel. Linen may be cleaned either on or off the hotel premises.
  • 3. STAFF OF LINEN ROOM Supervisor monitor the process in linen room Laundry attendant - washing, drying and folding cloth and linen Linen attendant to issue linen Uniform attendant take care of uniform Seamstress - ironing and stitching the linen
  • 4. LINENROOMORGANIZATION There are two types of linen rooms: 1.Centralized linen room Linen from all floors are collected and sorted in one central area (main linen rooms). 2.Decentralized linen room Each floor maintains its own par stock of linen in floor pantries. Floor supervisor are responsible for maintaining the par level.
  • 5. ACTIVITIESINLINENROOM The following activities are carried out in a linen room. Collection of soiled linen Countingand 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 Stocktaking for linen and maintenance the records Stitching and repairing all linen and uniforms Uniform selection Uniform storage and issue Discarding of unusable linen
  • 6. PLANNING THE LINEN ROOM Consideration for an efficient linen room: LOCATION the linen room should be accessible for receipt and dispatch of linen from the back entrance of the hotel. It should be situated near the service elevator. SPACE the minimum space requirement for a linen room is 6 sq ft for a small hotel. Space is required for linen storage areas, linen exchange counter and soiled linen collection area. ENTRANCE should be at least 4 feet wide to ensure easy movement of heavy trolley. FLOORS AND WALLS - Floor tiles should be avoided as they tend to chip. Tiles walls are ideal. LIGHTING AND VENTILATION adequate ventilation is important to prevent growth of mildew. The air must be free of humidity and maintained at a temperature
  • 7. PLANNING THE LINEN ROOM Consideration for an efficient linen room: STORAGE linen storage should be designed for maximum utilization of space. SOILED LINEN AREA should be close to the entrance and must be large enough to accommodate all the soiled linen. LINEN EXCHAGE COUNTER usually a window without any grilles, wide enough to pass bundle of linen through. UNIFORM STORAGE AREA Uniforms are normally hung on hangers, segregated according to designation and department. GUEST LAUNDRY AREA space must be allocated for storing, marking and recording soiled guest articles before they are sent to the laundry.
  • 8.
  • 9. STORAGE OFLINEN Linen must be kept free form dust All fresh linen should be stored under cover The linen stock should be rotated in order on FIFO basis Heavier linen should be placed on lower shelves Smaller articles such as face towels and serviette are placed in bundles of 10 Table linen and bed linen should be arranged by size, types and neatly stacked on the shelves Uniforms should be separated according to size and department
  • 10. LINENEXCHANGE Linen is provided for rooms and F&B areas following one of these four procedures: FRESH-FOR-SOILED fresh linen is provided only if an equivalent soiled linen is given back SET AMOUNT a set amount of fresh linen is provided on a daily basis TOPPING UP bringing up the stock to the optimum level REQUISITION a requisition form is filled in,on the basis of which linen is provided,mostly used by banquet linen
  • 11. PAR STOCK/LEVELS PAR standard, specific,normal level of stock LINEN PARS standard level of linen inventory required to support operation quantity of each item required to completely outfit the guestrooms of the hotel at one time The ideal level of operating par stock for room linen is 5 times the daily amount in use One set of linens in the room (bed linen) One set in the laundry (in washing process) One set in transit One set in main linen room One set linen in pantry room / maid trolley
  • 13. PARSTOCK/LEVELS Problems related to par stock: Overstocking or too many circulation may result in spoilage during storage (space problem) leads to abuse of linen (theft, misuse) and low productivity in the laundry. Under stocking or too few circulation may result in guest complaints, extended laundry operation hours, increase laundry cost (payroll), decreased productivity by staff waiting for linen and a shortening of useful life for linen because it cannot rest.
  • 14. LAUNDRY OPERATIONS The laundry can be defined as a place where the washing and finishing of clothes and another washable articles are carried out