This document discusses different types of commercial and on-premises hotel laundries. It describes the key differences between commercial and on-premises laundries, including that commercial laundries cater to hotels on a contract basis and return linen within 24-48 hours, while on-premises laundries are located on the hotel property and can return linen within 8 hours for better control and stock management. The document also provides details on planning and setting up an on-premises laundry, the various equipment used, and the multi-step laundry process from pre-washing to finishing.
TYPES OF HOUSEKEEPING INVENTORIES, TYPES OF CLEANING EQUIPMENT, FACTORS TO CONSIDER IN EQUIPMENT SELECTION, TYPES OF CLEANING AGENTS, TYPES OF GUEST SUPPLIES, TYPES OF GUESTROOM LINEN AND COMPONENTS OF BED.
Our Vision !!
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This PPT by Hotel Management Tutorials explains the cleaning process for public areas in a hotel.
For Video on the same topic follow us at :
https://www.youtube.com/channel/UCPAiJGawMvOStSDfcArCwdw
TYPES OF HOUSEKEEPING INVENTORIES, TYPES OF CLEANING EQUIPMENT, FACTORS TO CONSIDER IN EQUIPMENT SELECTION, TYPES OF CLEANING AGENTS, TYPES OF GUEST SUPPLIES, TYPES OF GUESTROOM LINEN AND COMPONENTS OF BED.
Our Vision !!
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This PPT by Hotel Management Tutorials explains the cleaning process for public areas in a hotel.
For Video on the same topic follow us at :
https://www.youtube.com/channel/UCPAiJGawMvOStSDfcArCwdw
An overview of denim washing process.This article has been published on Denimjeans.com. I just compile the two articles and make a PDF of it so that people can get info easily .
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
3. COMMERCIAL LAUNDRIES
These are also known as off site laundry or
contracted laundries.
These cater to hotel on a contract basis.
Usually the soiled linen are laundered & delivered
back to the hotel within 24-48 hours.
3 Dr Chef Sunil Kumar
4. ON-PREMISES LAUNDARIES (OPL)
These are also known as on-site laundry or in-
house laundry.
It is the hotel’s own laundry situated on its
premises.
It may be run by the management or managed on
a contract.
Services are faster (maximum of 8 hours), hence
the stocks are reduced.
There is better control, better supervisor, and
hence a long life for linen.
4 Dr Chef Sunil Kumar
5. PLANNING AN OPL
Location
Size
Ventilation
Equipment selection
Labour
Other cost
5 Dr Chef Sunil Kumar
10. 1.PRE-WASHING
1. The soiled linen are collected from all the
departments of the Hotel like F&B, Kitchen,
Banquets, etc.
2. The soiled linen are then transported to the laundry
in two ways, first is, the soiled linen are put in the
trolley and are then taken to the laundry via
elevators and the second way is that the soiled linen
are dumped into the linen chute which is directly
connected to the laundry.
3. The soiled linen are then sorted on three basis i.e.
by the type of fabric, color of the fabric, and degree
of soiling.
4. After sorting the soiled linen, the linen are weighed
according to the washing machine capacity and are
10 Dr Chef Sunil Kumar
11. 2.WASHING
The washing depends on 4 things which varies as
per the fabric:-
Fabric temperature Water level Time
Less soiled Low Less less
More soiled high more More
11 Dr Chef Sunil Kumar
12. This is done by using hot and cold water,
which are usually recovered 7 recycled
from earlier steps during the last rinse in
order to save water.
3.RINSING
12 Dr Chef Sunil Kumar
13. Hydro means water & extraction to
remove. Extraction removes at least 80%
of the water from the linen used in the
rinsing process. It also reduces the drying
time.
4.HYDRO-EXTRACTION
13 Dr Chef Sunil Kumar
16. WASH CYCLE
1.
Flush
2. Break
3. Suds
4. Intermediate
rinse
5. Bleach
6.
Rinse
7. Intermediate
Extraction
8. Softener/
Sizing
9. Final
Extraction
16 Dr Chef Sunil Kumar
17. In this process, the washing machine
automatically sucks the high level of water in
which the soiled linen are added at medium
temperature to reduce the soil load for the
upcoming suds flushes.
FLUSH
17 Dr Chef Sunil Kumar
18. In this stage, the high alkaline product is
added, which may be followed by additional
flushes. The break cycle is usually carried
out at a medium temperature and low water
level.
BREAK
18 Dr Chef Sunil Kumar
19. This is the actual wash cycle in which acid
part of the hoppers is sucked by the
machine. It takes place in hot water at low
water level.
SUDS
19 Dr Chef Sunil Kumar
20. This rinse cycle removes soils and alkaline to
help the bleach work more effectively later. In
this process 50-60% water is removed from
the linen.
INTERMEDIATE-RINSE
20 Dr Chef Sunil Kumar
21. In this stage, the washing machine sucks the
bleach automatically from the hoppers in the
hot water at a low water level. Bleach kills
bacteria, whitens fabrics and removes stains.
BLEACH
21 Dr Chef Sunil Kumar
22. The washing machine sucks the high level of
water and remove detergent and soils from
the linen.
RINSE
22 Dr Chef Sunil Kumar
23. This high speed spin removes left over detergent
and soil from the linen, usually after the first rinse
step. It removes 70% of water from the linen. The
washing machine spins at 200 RPM.
INTERMEDIATE-EXTRACT
23 Dr Chef Sunil Kumar
24. Softener and sours are added to condition
fabric. This cycle is run at a medium
temperature and at low water level. Starches
are added to stiffen cotton fabrics. Sizing
may also replace the sour/softener step.
SOFTENER/SIZING
24 Dr Chef Sunil Kumar
25. A high speed spin removes most of the
moisture from the linen. The length of the
spin depends on the fabric type, extractor
capacity, and extractor spend. Around 95%
of water is removed in this stage.
FINAL EXTRACT
25 Dr Chef Sunil Kumar
26. WASH CYCLE TABLE
Sr.
No.
Stage Water
Level
Temperature Time
1 flush High Medium 1½-3 min
2 Breaks Low Medium 4-5 min
3 Suds Low High 3-8 min
4 Intermediate-Rinse Less Less 1-2 min
5 Bleach Less High 5-7 min
6 Rinse High Medium 2-8 min
7 Intermediate-Extraction Less Medium 5 min
8 Softener/Sizing Less Medium 2-8 min
9 Final Extraction - - 8 min
26 Dr Chef Sunil Kumar
28. DRY CLEANING
This is the cleaning of fabrics in substantially non-
aqueous liquid medium.
Dry cleaning removes oils as well as many water soluble
& some insoluble materials with the help of detergents &
various other agents.
It is done by using dry powder, liquid such as petrol,
benzene, & so on.
Unlike laundry, dry cleaning does not cause swelling of
the fibers, & so does not lead to shrinkage , wrinkle, &
bleeding of color of the fabric and thus it is a safe method
for cleaning delicate textiles.
It was earlier known as ‘French Cleaning’ or ‘Chemical
Cleaning’.
28 Dr Chef Sunil Kumar
29. ADVANTAGES OF DRY
CLEANING
Dry cleaning cleans clothes for which laundering is
not suitable.
It causes no shrinkage to the fabric.
It does not flatten the pile of fabrics such as velvet.
Finishes such as moireing are retained even after
dry-cleaning.
Colors do not bleed on dry-cleaning.
Stains are more readily removed by dry-cleaning.
29 Dr Chef Sunil Kumar
30. DISADVANTAGES OF DRY-
CLEANING
Dry-cleaning is expensive as compare to the
laundering.
Many dry-cleaning solvents are harmful to health if
inhaled for long duration.
After cleaning with solvents, a certain unpleasant
smell tends to be retained by the articles.
30 Dr Chef Sunil Kumar
31. PROCESS OF DRY-
CLEANING
Marking
Sorting
Application of
absorbents
Per-spotting
Per-spotting
Cleaning
Extraction Drying
Filtering &
distillation of
the solvent
Inspection Finishing
Packing
31 Dr Chef Sunil Kumar
32. When soiled linen garments are delivered for dry-
cleaning, they are first sent to the marking areas.
Here, a piece of white fabric with a number or some
other code stamped on it with indelible marking ink
is securely attached to the garments. Every article is
marked individually to facilitate identification.
MARKING
32 Dr Chef Sunil Kumar
33. The garments then pass on to the sorting
areas.it is done on the basis of soil
level,colour and in this case the
fabric/cloth pouches are checked for the
valuables of the guests.
SORTING
33 Dr Chef Sunil Kumar
34. Absorbents are applied to remove grease
spots from all kind of materials like french
chalk,bran or flour etc/
APPLICATION OF ABSORBENTS
34 Dr Chef Sunil Kumar
35. Heavily soiled areas of the garments are
treated with solvents. Volatile dry solvents
such as amyl acetate to remove oil-borne
stains, while non-volatile solvents are used on
paint and varnish stains.
PRE-SPOTTING
35 Dr Chef Sunil Kumar
36. A load of approximately 45kg is
transferred to the dry-cleaning cylinder.
Very delicate cloths are placed in a net
bags first. An appropriate solvent is
circulated through the clothes.
CLEANING
36 Dr Chef Sunil Kumar
37. Excess solvent is removed from the
garments by centrafugal action in a
revolving perforated cylinder contained in
a tumbler.
EXTRACTION
37 Dr Chef Sunil Kumar
38. After extraction, the garments are dried in
a dryer that has a perforated drum
enclosed in a tumbler.The temperature for
the same should not exceed 70 degree as
otherwise it may catch fire.
DRYING
38 Dr Chef Sunil Kumar
39. Solvents are expensive and therefore
filtered out, distilled, and reused, they are
not allowed to evaporate after use. But
used in recycled manner
FILTERING & DISTILLATION
OF THE SOLVENT
39 Dr Chef Sunil Kumar
40. Dried garments are inspected to check
that they are perfectly clean. If necessary,
they are spot-cleaned a second time.
INSPECTION
40 Dr Chef Sunil Kumar
41. In this process, the garments are restored
as nearly as possible to its original size,
shape, feel, and appearance.
FINISHING
41 Dr Chef Sunil Kumar
42. Buttons and buckles that had been removed
are stitched back on. Finally the garments are
packed in a paper or suspended from clothes
hangers covered with polythene bags. They
are now ready for delivery
PACKING
42 Dr Chef Sunil Kumar
45. A stain is a spot or localized discolouration
left on fabric by reaction of a foreign
substance or absorption or adsorption of
any unwanted colour,liquid etc
STAIN
45 Dr Chef Sunil Kumar
46. Stain removal or spot cleaning is a skill that
demands special attraction, special techniques, and
long experience.
STAIN REMOVAL
46 Dr Chef Sunil Kumar
47. TYPES OF STAINS
Animal stains
Vegetable stains
Grease
Mineral stains
Metalloid stains
Acidic stains
Basic/alkaline stains
Natural dyes & pigments
Synthetic dyes &pigments
Sugar solution with colouring matter
miscellaneous
47 Dr Chef Sunil Kumar
49. PROCEDURE FOR STAIN
REMOVAL
Soak in cold water
Soak in warm water
Allow it to get open air bleach.
Apply cold alkaline solution.
Apply hot alkaline solution
Apply cold acidic solution.
Apply an oxidizing bleach.
Treat with reducing bleach.
Repeat the procedure if stain is still there.
Soak it in the glycerin for ½ an hour.
49 Dr Chef Sunil Kumar
50. VALET SERVICE
It is the service given by housekeeping to guests in
which the guest clothes are taken and returned back
from the room. It is chargeable service.
50 Dr Chef Sunil Kumar