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The document discusses linen and laundry operations. It describes the staff and organization of the linen room, including the types of linen rooms (centralized vs decentralized). The key activities in the linen room are outlined, such as collecting soiled linen, sorting, packing, and distributing fresh linen. Considerations for planning an efficient linen room include location, space, entrance size, lighting, ventilation, and storage areas. The document also discusses laundry operations, including on-premise vs contract-out laundries. The process of laundering linens is explained in detail, from collecting soiled linens through washing, drying, and storage of fresh linen.

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CHAPTER 7 LINEN AND LAUNDRY OPERATIONS By: Mumtazul Ilyani
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
LINEN ROOM ORGANIZATION •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.
ACTIVITIES IN LINEN ROOM • The following activities are carried out in a linen room. 1.Collection of soiled linen 2.Counting and sorting of soiled linen 3.Packing of soiled linen for the laundry 4.Dispatch of soiled linen to the laundry 5.Receipt of fresh linen from the laundry 6.Checking and sorting of fresh linen 7.Storage of fresh linen 8.Distribution of fresh linen 9.Stocktaking for linen and maintenance the records 10.Stitching and repairing all linen and uniforms 11.Uniform selection 12.Uniform storage and issue 13.Discarding of unusable linen
PLANNING THE LINEN ROOM • Consideration for an efficient linen room: 1.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. 2.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. 3.ENTRANCE – should be at least 4 feet wide to ensure easy movement of heavy trolley. 4.FLOORS AND WALLS - Floor tiles should be avoided as they tend to chip. Tiles walls are ideal. 5.LIGHTING AND VENTILATION – adequate ventilation is important to prevent growth of mildew. The air must be free of humidity and maintained at a temperature 20’C
PLANNING THE LINEN ROOM (cont’d) • Consideration for an efficient linen room: 6. STORAGE – linen storage should be designed for maximum utilization of space. 7. SOILED LINEN AREA – should be close to the entrance and must be large enough to accommodate all the soiled linen. 8. LINEN EXCHAGE COUNTER – usually a window without any grilles, wide enough to pass bundle of linen through. 9. UNIFORM STORAGE AREA – Uniforms are normally hung on hangers, segregated according to designation and department. 10. GUEST LAUNDRY AREA – space must be allocated for storing, marking and recording soiled guest articles before they are sent to the laundry.
STORAGE OF LINEN 1. Linen must be kept free form dust 2. All fresh linen should be stored under cover 3. The linen stock should be rotated in order on FIFO basis 4. Heavier linen should be placed on lower shelves 5. Smaller articles such as face towels and serviette are placed in bundles of 10 6. Table linen and bed linen should be arranged by size, types and neatly stacked on the shelves 7. Uniforms should be separated according to size and department
LINEN EXCHANGE  Linen is provided for rooms and F&B areas following one of these four procedures: 1. FRESH-FOR-SOILED – fresh linen is provided only if an equivalent soiled linen is given back 2. SET AMOUNT – a set amount of fresh linen is provided on a daily basis 3. TOPPING UP – bringing up the stock to the optimum level 4. 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  “One par linen” – 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
PAR STOCK/LEVELS (cont’d)  Problems related to par stock: 1. 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. 2. 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.
The laundry can be defined as a place where the washing and finishing of clothes an d another washable articles are carried out LAUNDRY OPERATIONS
TYPES OF LAUNDRY 2 types of laundry operation : On-premise-laundry (OPL), and Contract-out-laundry (COL) 1) On-premise-laundry (OPL) • Located in the hotel premises. • Owned by the hotel. • The laundry department staff is employed by the hotel.
• Advantages and disadvantages of OPL : ADVANTAGES DISADVANTAGES • Complete quality control •Linen last longer than COL • No delivery/transportation problem • Capital assets • Need a lot of space •Very costly to starting up (machine are expensive) •High running cost (pay for utilities and employee’s salary) •Required technical expert (to handle washing machine and dryer, others)
TYPES OF LAUNDRY (cont’d) 2) Contract-out-laundry (COL) • Located out of the hotel premises. • Not owned by the hotel. • The laundry department staff is not employed by the hotel. • Must signed contract between hotel and the outside company.
• Advantages and disadvantages of COL : ADVANTAGES DISADVANTAGES • Space does not have to be found • More economical • Less control over standard •Delivery & collection problem • Save labour cost •Expensive • No capital outlay •Little technical expertise required. •Need a good system of stock control, difficult to manage the stock (par level)
Factors to be considered for planning OPL  What is the maximum amount of laundry (output) the OPL would be expected to handle?  How much space should be allocated to the OPL?  How many equipment is required?  Manpower required to operate the laundry efficiently has to be considered carefully.  Proper operation time has to be planned in order to meet the laundry demands of the hotel.
Flow of Linens through the OPL The laundry cycle includes the following steps; A.collecting soiled linens; never use linen for any cleaning purposes B.transporting soiled linens to the laundry; hand-carry/cart/linen chutes C.sorting; by the degree of soiling (lightly, moderately and heavily soiled) and by the type of linen (fibers, weaves, colors and categories); important for the right temperature and formulas
D.washing; weigh the linen, and consider (1) time needed, (2) temperature - 83 to 88 centigrade for oilysoils, 72 for heavy soils, 60 for kitchen rags and linen, (3) agitation “scrubbing”, (4) chemicals -include detergents, bleaches, softeners, etc.  wash cycles includes the following steps; 1. flush (1.5 - 3 min): dissolve and dilute water- soluble soil to reduce soil load 2. break (4 - 10 min, optional): a high-alkaline break products is added to loosen soil 3. suds (5 -8 min): actual wash cycle with detergent 4. carryover suds or intermediate rinse (2 - 5 min): removes soil and alkalinity to help bleach
5. bleach (5 - 8 min): kills bacteria, whitens fabric, removes stains 6. rinse (1.5 - 3 min): removes detergent and soil 7. intermediate extract (1.5 - 2 min, optional): high-sped spin removes detergent and soil, after the first rinse step. should not be used after suds step because it could drive soils back into the fabric. 8. sour/softener or starch/sizing (3 - 5 min): starches are added to stiffen cotton fabrics; sizing is added for polyester blends. Starching/sizing replaces the sour /softener step. 9. extract (2 - 12 min): high speed spin removes moisture, length of it depends on fabric types, extractor capacity and extractor speed
 chemicals: a laundry’s chemical needs depend on (1) the types of linen it uses and (2) the soiling conditions encountered. Commercial OPL uses more alkalito enhance the detergent’s cleaning power. Major chemicals used in the laundry; 1.water: 2 to 5 gallons of water are used for every pound of dry laundry. Other chemicals must be added to help it clean better. 2.detergents: (a) synthetic detergents effective on oil and grease, (b) builders or alkalies are added to “a” to soften water and remove oil and grease, (c) soaps - neutral or pure soaps contain no alkalies, built soaps do. 3.fabric (optical) brighteners: keep fabrics looking new and colors close to original, often pre-mixed with detergents.
4. bleaches:help remove stains, killbacteria and whiten fabrics.There are two kinds (a) chlorine: used with any washable, natural, colorfast fiber. safe for some synthetics and destroy others. (b) oxygen: is milder. safe for most washable fabrics. works best in hot water and on organic stains. Both should not be used at the same time because they neutralize each other. Ableach’spH (degree of acidity or alkalinity) and water temperature must be controlled to prevent fabric damage. 5. alkalies: help detergent lather better and keep stains suspended in the water after they been loosened and lifted from the fabric. Also help neutralize acidic stains (most stains are acidic), making the detergent more effective
6.antichlors: used in rinsing to ensure allthe chlorine in the bleach has been removed. 7.mildewcides: prevent the growth of bacteria and fungus on linens for up to 30 days. These microorganisms can cause permanent stains that ruin linens. Moisture helps these to grow, that is why, soiled damp linen should not be allowed to sit in carts for long periods, should be dried and/or ironed when they are removed from washers or extractors. 8.sours: are mild acids to neutralize alkalinity in fabrics after washing and rinsing. Detergents and bleaches contain alkaliand any residual alkalican damage fibers and cause yellowing/fading, and skin irritation and leave odors.
9. fabric softener: make fabrics more supple and easier to finish, added with sours in the final wash, can reduce ironing, speed up extraction, reduce drying time, reduce static electricity in fabric. Too much can decrease a fabric’s absorbency. 10. starches: givelinen crisp appearance, added in the final step in washing. E.Extracting and drying; removes excess moisture through high-speed spin, reduces the weight of the laundry, makes it easy to lift, reduces drying time.
F.finishing; givesthe linen a crisp, wrinkle-free appearance, may require only drying (include towels, washcloths and some no-iron items) or include ironing (sheets, pillowcases, tablecloths, damp napkins). G.folding; time consuming when done manually; inspect the linen and reject stained, and torn items. H.storing; post sorting and stacking, separates any linen types and sizes that were missed in pre-sorting, allowing to rest on shelves for 24 hours. I. transferring linens to use areas; via clean carts
COMMON LAUNDRY PROBLEM a)Greying b)Yellowing c)Greasy or oily stains d)Color fading e)Shrinking
BASICLAUNDRY EQUIPMENT 1. WashingMachine 2.Drying Machine 3.Steam Cabinets & Tunnels 4.Flatwork Ironers & Pressing Machines 5.Folding Machines 6.Rolling/Holding Equipment
Drying Machine Pressing Machine Folding Machine Steam Cabinets Washing Machine Flatwork Ironers