linen room operation

WHAT IS A LINEN?

1)IT IS A TERM USED FOR ALL LAUNDERABLE FABRICS THAT ARE USED IN A HOTEL .

2) IT IS ALSO A TYPE OF A FIBRE WHICH HAS GOT A NATURAL ORIGIN

WHAT IS LINEN?

TYPES OF LINENHOTEL LINEN

AND

GUEST LINEN

HOTEL LINEN HAS GOT

TWO DIVISION

HOTEL LINEN INCLUDES :

F& B LINEN

AND

HOUSE KEEPING LINEN

F&B LINENCONSISTSOF:TABLE CLOTHNAPRONFRILLSBUFFET RUNNERTEA COZYBEIZE CLOTHSSERVIETTESCHAIR COVERSCUSHIONS COVERSSLIP CLOTHS

HOUSE-KEEPING LINEN CONSISTS OF:

BATH LINENBED SHEETS

BED SPREADS

DUVET

DUVET COVERS

BLANKETS

CUSHION

CUSHION COVERS

MATTRESS PROTECTORS

MATTRESS

HEAVY CURTINS

SHEER CURTAINS

BATH TOWELS

BATH SHEETS

HAND TOWELS

BATH MAT

SHOWER CURTAINS

FACE TOWEL

BATHROBE

BED LINEN

TYPES OF LINEN ROOM

CENTRALIZED LINEN ROOM – LINEN DISTRIBUTED FROM ONE PARTICULAR PLACE- A CENTRAL DEPOT.

DE-CENTRALIZED LINEN ROOM- EACH FLOOR MAINTAINS ITS OWN PAR STOCK,THESE ARE REPLENISHED FROM ONE MAIN LINEN ROOM.

ACTIVITIES OF A LINEN ROOM

COLLECTION OF SOILED LINEN

COUNTING AND SORTING OF SOILED LINEN

PACKING & DESPATCHING OF SOILED LINEN FOR LAUNDRY

RECEIPT OF FRESH LINEN FROM LAUNDRY

CHECKING & SORTING OF FRESH LINEN

STORAGE OF FRESH LINEN

DISTRIBUTION TO FLOORS & OTHER AREAS

STOCKTAKING FOR LINEN

STICHING , REPAIRING, & MONOGRAMMING OF ALL HOTEL LINEN

DISCARDING

PLANING THE LINEN & UNIFORM ROOM

LOCATION SPACE ENTRANCE FLOORS AND WALLS LIGHTING & VENTILATION STORAGE SOILED LINEN AREA LINEN EXCHANGE COUNTER INSPECTION AREA UNIFORM STORAGE AREA GUEST LAUNDRY AREA LINEN ROOM SUPERVISOR DESK

STORAGE OF LINEN

LINEN MUST BE FREE FROM DUST. IT SHOULD BE ALWAYS BE COVERED. THEY SHOULD BE STORED IN CUP-BOARDS

WITH SLIDING DOORS . ARTICALS THAT ARE NOT IN FREQUENT USE

SHOULD BE COVERED WITH DUST SHEETS. LINEN SHUOLD BE ROTATED ON ‘FIRST-IN’

‘FIRST-OUT’BASIS. LINEN ON SHELVES SHOULD HAVE FOLD

FACES OUTWARDS. HEAVIER LINEN SHOULD BE PLACED ON

LOWER SHELVES

LINEN EXCHANGE

1. FRESH FOR SOILED/ ONE FOR ONE

2. SET- AMOUNT

3. REQUISITION

4. TOPPING UP

5. ONE- FOR- ONE

1.TOPPI

ROOM LINEN EXCHANGE PROCEDURES

1) FIRST LINEN IS COLLECTED FROM FLOORS-EITHER BY LINEN CHUTE OR BY THE TROLLEYS FROM FLOORS BY THE ATTENDENTS, IT IS SEND VIA LINEN ROOM TO LAUNDRY OR DIRECTLY TO LAUNDRY

2) ROOM LINEN COUNT SHEET IS FILLED UP BY FLOOR SUPERVISOR & MADE INTO 2 COPIES

3) THE LINEN ROOM SUPERVISOR ISSUES FRESH LINEN ON A ONE –FOR – ONE BASIS

4) IF THE LINEN ROOM FALLS SHORT OF LINEN , THE BALANCE AMOUNT IS ADJUSTED INWITH THE NEXT LOT

SAMPLE LINEN CONTROL FORM

RESTAURANT LINEN EXCHANGE

HERE LINEN IS EXCHANGED AT STIPULATED TIME.

F&B SOILED LINENCOMES TO LINEN ROOM WHERE THE STAFF CHECKS AND RECEIVESTHE LINEN.

THE COUNT IS ENTERED IN THE LINEN EXCHANGE REGISTER.

FRESH LINEN IS ISSUED ON THE BASIS OF SOILED- TO- CLEAN.

LINEN CONTROL

THIS IS CARRIED OUT IN 4 PHASES: A) ROUTINE CHECK OF LINEN B) QUALITY CONTROL OF THE DAILY

FLOWOF LINEN STOCK C) PHYSICAL INVENTORY OF LINEN D) PROPER DOCUMENTATON THROUGH

LINEN INVENTORY CONTROL SHEETS

PAR STOCK

THIS REFERS TO ALL TYPE OF LINEN REQUIRED TO MAKE UP ALL GUEST ROOMS OF THE HOTEL AT A GIVEN TIME, ALSO KNOWN AS “HOUSE SET-UP

• FOUR OR FIVE PAR OF EACH TYPE OF LINEN IS MAINTAINED IN LINEN ROOM

HOW TO ESTABLISH A PAR STOCK?

SUPPOSE A HOTEL HAS 300 ROOMS WHICH USES 2 BED SHEETS FOR KING SIZE BED.

300 KING-SIZE BEDS X 2 BED SHEETS PER BED= 600 PER PAR NUMBER

ONE PAR IN GUESTROOMS 1X600=600 ONE PAR IN FLOOR LINEN CLOSETS 1x 600= 600 ONE PAR SOILED IN THE LAUNDRY 1X600 = 600 ONE PAR REPLACEMENT STOCK 1 X 600 = 600 ONE PAR FOR EMERGENCIES 1X 600=600 TOTAL NUMBER 3000

3000/ 600 SHEETS =5 PAR

FORMAT FOR MASTER LINEN INVENTORY CONTROL CHART

DISCARDING OF LINEN

DISCARD / CONDEMNEDLINEN CUTTING DOWN LINEN RECYCLING OF DISCARDS ARE DONE BY TURNING IT

INTO RAGS OTHER USES OF DISCARDS ARE:1. As crib sheets2. Aprons3. Sometimes sold to hotel employees4. Given to charities

Discard committee comprises of the EHK , Laundry Manager , Linen Room Supervisor

Discarding of linen is done half yearly or quarterly or whenever required

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com