Linen is counted in order to make a record so that issuing to departments may

Linen is counted in order to make a record so that

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Linen is counted in order to make a record so that issuing to departments may be accurate and it is possible to tally the exchange of linen between the linen room and the laundry and a basis for billing exists. 3. Packaging Soiled linens are packed in hampers after sorting to avoid mix-ups and to prevent linen damage. Linens requiring repairs, or heavily soiled are put into different bags colour coded respectively Linen should be properly arranged in trolleys as to avoid damages. Linen edges should not drag on the floor 4. Dispatch Dispatch of soiled linen to laundry after sorting and counting & packaging. In case of commercial laundry the linens are dispatched outside for laundry or the hotel also has its own laundry for washing linens. Generally dispatch time is between 3 to 5 pm after servicing the room. A list of soiled linen is sent to laundry along with dirty linen. A duplicate copy is kept in the linen room (information like date, time, items, number of soiled linen and signature) 5. Deliveries Clean linen is delivered in the morning hours and evening deliveries are usually for guest laundry. 6. Checking & inspection After receiving linen from laundry checking the quantity to ensure that the amount of laundered linen tallies amount of soiled linen items sent.
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2nd year Accommodation Operation Page 4 Inspection of quality of wash i.e. stains & dirt removed, no damages, no loss of shape or colour, no blue streaks, or patches from optional brighter, properly ironed. Note: - it is also important because we need to check that articles belonging to other hotel have been in advertently delivered 7. Storage Linen room storage depends on the size of the hotel, frequency of wash, change, type of operation, linen coverage (par), storage should have good space, shelves clean & safety factors being attacked by pests. Should be well ventilated and inaccessible to pests STORAGE OF LINEN Constructed as to eliminate the possibility of damage by insect. Room must be well ventilated, cool & dry Steam pipes, water pipes should not run through linen room as it may create dampness. Racks, shelves should be properly designed to avoid rust, white ants, & pests Last shelf of the rack should be at least 6” above the floor, so that linens do not soil up during floor cleaning Room should have 1 entry/exit for security purpose Room accessible to all staff of the hotel Periodical pest control should be practised Arrange linen by size ie. heavy on bottom and lighter on top as to maintain balance Small items should be kept in cupboard Soiled linen should be put in separate hampers so to avoid mixing. Woollen items should be washed or dry cleaned before storage. They should be wrapped & sealed in air- tight plastic foil e.g. :- Blankets For long time storage, linen should be wrapped in plastic foil to preserve colour Always follow FIFO Linen should be stored and stacked with folds outwards for easy issue of items.
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  • Fall '15

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