Course
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STUDY MATERIAL
First year – B. Sc., (CS & HM)
I
III
Housekeeping Management – I
Syllabus
Management of linen and uniforms : classification of linen, sizes, selection of criter ia
for the linen items, activities of the linen room, equipment and layout of a linen room
(basic rules) purchase of linen / linen hire – quality and departments – procedure and
records, stock taking – procedures and records condemned linen. Number of set’s.
Designing a uniform functional and aesthetic consideration, layout and planning of a
uniform room (basic consideration.
Introduction
Linen is the housekeeping department’s second largest expense. Linen
is expensive to replace, and it if is well maintained, correctly laundered and properly
stored, its life can be extended. Soiled, worn or created linen leave a bad impression
of the cleaning standards in a hotel.
The linen and uniform room is a central depot for all hotel linen and
this is the place from where clean articles of linen are distributed the establishment.
The uniform room almost always exists ion close association with the linen room. The
bulk of clean linen and uniforms awaiting reuse are stored here.
Linen Room Organization
There are primarily two types of linen rooms :
a. Centralized
Linen from all floors are collected and sorted in one central area. The linen room
supervisor has complete central over the linen room. All linen issues and receipts go
out from here.
b. De-centralized Linen room
In this system, each floor maintains its own par stock of linen. These
are replenished from the main linen room. The linen par is stored in floor pantries,
and the floor supervisors are responsible for maintaining the par level.
In Linen room having various aspects such as layout, inventory
maintenance and nits functioning, supply of various linen items to the guest rooms,
their retrieval after use, their laundering and their recycling will be presented in
detail.
Classification of Linen
a. Guest room Linen :
i. Bed Linen
ii. Bath Linen
It’s considered of bed & bath linen and other linen items to be provided. In all the
hotels have their name and logo embroidered into the Linen, for identification and
standardization – This called monogramming.
Types and sizes of Guest room Linen :
1. Sheets
Small Single
= 72” x 108”
Standard Single
= 80” x 117”
Double
= 90” x 108”
Queen Size
= 108” x 117”
King Size
= 117” x 126”
2. Crinkle Sheets
Single
Double
= 72” x 108”
= 90” x 108”
3. Pillow Cases
Standard
King
= 20” x 30”
= 20” x 36”
4. Blankets
Single
Double
Queen Size
Mattress Protector
=
=
=
=
5. Duvet Covers
Single
Double
= 55” x 80”
= 70” x 75”
6. Bath Linen
Bath Sheets
Bath Towels
Face Towels
Hand Towels
Wash Towels
Bath Towels
70” x 100”
90” x 100”
100” x 117”
64” x 96” (Single)
= 40” x 70”
= 30” x 54”
= 20” x 40”
= 15” x 24”
= 12” x 12”
= 24” x 36”
b. F & B Linen
These are linen used in restaurant’s and banquet halls, F & B linen are table cloths,
Napkins, Silk cloths, under lay’s ()or) table cloth, fruits, runners, tray mat’s and
waiter’s cloth etc…..
Table cloths :- (Various sizes and shapes)
i. Square
= 36” x 36” (2 Seater)
= 54” x 54” (4 Seater)
= 63” x 63” (6 Seater)
= 72” x 72” (8 Seater)
ii. Oblong
= 52” x 72” (6 Seater)
= 90” x 72” (8 Seater)
iii. Napkins / Serviettes = 18” x 18”
= 24” x 24”
iv. Tray Cloth
= 16” x 27”
Salvar  There is not correct size for the mat frills and satins etc……
c. Health – club Linen
This category includes a few limited types of linen. In an luxury hotel, the health
club linen may include some bath towels, a few bath sheets and some hand and
face towels along with a few sheets for the massage tables.
d. Uniforms
There are garments of a specified materials colour and design for Staff provided
by the establishments. The house keeping department is custodian of uniforms for
all hotel employees.
The linen are classified into that four major parts and involved in the hotel
operations.
Selection of a Linen
Linen takes up a major part of hotel. Every hotel must long good
quality linen because they have to undergo great use and regular laundering. Yearly
budget for a very large hotel is excessively large which means a huge investment. So
before purchasing linen, the hotels must decide the quality of the materials to be
purchased through the survey of the market. Before buying, quotations should be
invited and the samples should be checked and compared.
After short-listing the suppliers has to decide about the supplies who
will provide the right materials (quality & quantity) fulfilling the Hotel’s quantity of
linen and then It can be bought from mills directly. Order the largest quantity possible
to get cheaper rates. All samples must be tested before placing on order .
Samples are tested by :
i.
Rubbing the materials between hands or over a darker surface to see the
amount of trussing or starch falling from it.
ii.
Looking at the materials under a magnifying glass to see the closeness and
smoothness of the weave.
iii.
Checking the salvage and corners.
iv.
Laundering the samples a number of times and checking the quality.
v.
Samples may be sent for chemical treatment also.
Advantages of buying Linen
The advantages of choosing the quality, size and colour of the linen. It
may also have its monogram printed, woven or stitched on the linen.
Disadvantage of buying linen
Buying a large quantity of that a large sum of money has to be
invested initially. Replacement of old and damaged linen should be made when
remained. Mandatory or repeating has to be arranged by the hotel of its our cost and a
large space is required to store them.
Activities of linen room
1. Operation
: Should be open during morning and evening hours for
smooth running.
2. Security
: As the items are costly, unauthorized entry should be
prevented. There should be an exchange counter, which
prevents unauthorized entry. Doors should be fitted with self
locker.
3. Marking
: All the linen items should be marked before storing.
4. Storing of Linen : The linen is stored in cub boards with working tours and
should be stored with folded edge outwards.
5. Issuing
: issuing of linen is done after receiving dirty linen, same time
the operation timing are fixed for issue of linen.
6. Exchange of Linen : Clean for dirty. The linen can be thrown from the floor
level after recording and sorting out balance.
7. Sorting
: Done before sending to the laundry, according to Colon,
type, soil, repairs. Very dirty should not be circulated.
8. Dispatch
9. Inspection &
Receiving
: Soiled linen should be displaced to the laundry as soon as
possible after sorting and recording for convenience of the
laundry and to prevent bad odor in linen room.
: When clean linen is received from the laundry it is inspected
before circulation for torn or stained ones and the balance
should be recorded.
10. Storage
: Linen and uniforms should be stored property. Efficiency is
increased by labeling each racks / shelf or by keeping the
uniforms of different department separately and storing as
per size and area of work.
11. Repairs
: Damaged items care mended by stitching or darning.
Alteration of Uniforms for correct fit is usual. Condemned
when is converted into useful items called cut-downs / make
overs.
12. Stock taking &
Records
: Many records are entered on a day-to-0day basis for the
exchange of linen between the linen room’s laundry and
floors / debarments. Purcahse records are essential and
records of condemned linen and make overs are usually
maintained.
Periodical stock taking is carried out and the annual stock
taking is carried out and annual stock taking is recorded in
the stock register, there by providing the value of linen as an
asset.
Stock records also help generate purchase orders for
replacement of lost or condemned articles.
LOCATION OF THE LINEN ROOM
Located :
 Adjacent to the laundry if on – premises, usually with an interconnecting door
between the rooms.
 Near the service entrance
 Near the service elevator for easy transportation to various units.
 Away from the food production area to avoid fire hazard as well as prevent
linen from absorbing food odours, smoke, soot and dampness.
Linen Room Requirements
The following are the requirements of the linen room :
 Storage shelves both open and closed.
 Hanging space.
 Reserve stock storage
 Drop counter for exchange of linen
 Trolleys for transport of clean linen
 Linen keeper’s desk and storage space for records.
 Telephone and computer
 Step ladder
 Wash basin
 Storage for materials required to clean the room.
 Sink and drying rack (optional0
 Iron and ironing board.
 Area for accumulation of soiled
 Area for receiving laundered linen.
 Area for sorting and counting of linen.
 Sewing Section.
 Work tables
 Traffic lane to laundry
 Traffic lane to uniform room.
Planning the layout of linen room
Like the planning of any other operational area, then following must be considered.
a. Architectural features,
b. Hygiene and safety aspects
c. Activity Area
SELECTION OF CRITERIA FOR LINEN ITEMS
Each individual piece of linen requires special consideration in terms of quality, type
and size, besides cost.
Bed Linen
i.
Bed Sheets
Should be have a good finish, usually with a slight luster and be made from a non crease fabric so as to retain its
appearance. For comfort, the texture should be soft and smooth, absorbent and tree
from static. They should be easily laundrable and the fabric should not fade in
colour under repeated washes.
Superior quality bedsheets made from linen are expensive and not easily available.
More frequently used are combinations of natural and man-made fibres like
polyester cotton or terry-cot. The introduction of a man-made fibre increases
durability and makes laundering easier and 65% of cotton and 35% man -made
combinations are the best. Blended no-iron sheets must be folded while still warm
from the tumbler to eliminate creasing.
The crinkle sheet or night sheet is made from cotton seersucker. Fitted sheets are
unpopular as they have more disadvantages than advantages. A sheet should be
large enough to be tucked in securely all around the mattress.
ii. Pillowcases
These are generally made from the same fabric as that of the bed linen. The
housewife tuck-in type is now rapidly being replaced by the longer bag-type which
is folded in at the open end.
iii Blankets
These need to adhere to the body in order to provide warmth. In order to be
comfortable, they should be soft, smooth and resilient and not too heavy or
expensive. To cut costs, improve launderability and prevent attack by insects,
wool is often blended with a synthetic fibre (acrylic) and the percentage of woolen
fibre is mentioned on the label. A less durable alternative is made from nylon
fibres. This is suitable for those who are allergic to wool. Electric blankets are
uncommon in Indian and are difficult to maintain and anchor to prevent pilferage.
SOFT FURNISHING
i.
Duvet’s have become increasing popular n poise’s and are fast replacing the
blanket, especially on double beds. They consist of a filling sandwiched or
stitched in a fabric case with a changeable cover.
The fillers may be duck I goose down, a feather mix or a combination
of the two. The down feathers are the small, fluffy feathers from beneath the wings
and the breast of the fowl. Goose down is superior and lightweight because of the
hollow quills. The well-known Eider goose and Siberian goose down are the best.
Although they are warmer, professional cleaning is necessary and they are heavier
and more expensive than their synthetic counterparts. The synthetic filling is
usually of polyester fibres. These duvets are lighter and can be washed in largecapacity washing machines. Casings can be cotton cambric or synthetic fabric but
must have a close weave to keep the filling in place. It is essential for the duvet to
have an outside cover. To save laundry costs and labour, it is advisable to provide
a covering sheer in conjunction with the duvet cover.
ii Bedspread / Bedcover / Counterpane
These are purchased with due consideration for appearance,
durability and size. The colour and print should match the d ecor, and soil should
not show easily. The fabric should drape well and not crease easily. Readymade
bedcovers lack individuality so they are usually stitched and a number of styles
are possible. Bedcovers should be interchangeable wherever possible. The a mount
of fabric required to stitch a single bedspread is approx. 8 meters.
iii. Curtains / Draperies
Those are also purchased considering appearance, durability and size.
Sheer curtains I net curtains I glass curtains combined with heavy draperies are
usual in a guest room. This combination allows light to pass through and
facilitates privacy as well Sheer curtains are generally made from synthetic I
blended net or lace or from plain nylon or terylene. It is advisable to use a fire resistant finish or fabric for these curtains. A heavy fabric is usual for public areas
and a lighter one in the guest rooms.
iv. Cushion Covers and Upholstery
Like the rest of the soft furnishings, these must also match the decor. It
is also important that they are resistant to dirt, accumulation of dust and sagging.
The fabric should be non-slip without being rough and free from static so that it
does not cling to customer’s clothes. It also should not lose lint or colour easily.
Cushion covers should be laundrable and non-crease. Upholstery fabrics should
not stretch after they have been fitted. In both cases the fabric should be firm with
a close weave. This however is more applicable in the case of upholstery and in
most cases the fabric has a jute backing.
BATH LINEN
Requires to be gentle on the skin, with a high degree of absorbency and lint -free.
Linen or cotton are the fibres from which the towels are made. Bath towels are
invariably made from Turkish toweling using a pile weave known as the Terry
weave.
The loops of the towels of the should be at least 1/8” high for good absorbency.
When selecting Turkish towels hold them against the light to find out how close
the basic weave is. Coloured and patterned towels may be selected for public areas
like the swimming pool, health club or beauty parlour, largely for identification.
White towels are preferred to coloured ones, especially for the bath rooms. Napery
i.
Table Linen
The fabric selection is largely dependent on its laundrability. Stain removal should
be possible and it must have the ability to retain colour and shape. As far as
appearance is concerned, it should match the decor and have a lustre for a good
finish. Linen is better than cotton but very expensive.]
Starched cotton casement is commonly used. Tablecloths should hang 9” over the
e of the table. Sizes vary according to the size of the table.
ii. Moultans
Where the dining tables, do not have a baize top attached, baize cloth such as
multans may be used.
iii. Banquet Frills (Juponé)
These are coloured and lustrous, usually made from satin or rayon which may be
plain or patterned. The pleats may be stitched or pleating may be done when
draping the table. Varied styles may be used when draping which will affect the
length of fabric required. The width of the fabric must correspond with the height
of the table.
PURCHASE OF LINEN
There are three major factors to be considered when purchasing linen:
1. Quantity
The quantity of linen purchased is largely dependent on the following factors:
 Size of the establishment
 Standard of the organization (will determine frequency of change)
 Turnover or occupancy
 Laundering facility
Generally a hotel should have a minimum of three sets of linen. Linen Coverage is
a term used to refer to the total number of sets of linen maintained by the hotel and
their distribution. The number of sets of linen in the inventory is also referred to in
terms of ‘par’.
2. Quality
The best quality linen must be selected within the available budget. To select good
quality linen, it is necessary to give due importance to:
 Fibre selection and quality of yarn
 Thread count - the total number of warps & wefts in lsq. in. of gray goods
fabric. The total thread count should be above 150.
 Finishes especially colour fastness
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reputed manufacturers.
It is advisable to obtain samples and launder them. to observe the effects of
laundering before placing a purchase order.
3. Size
Purchasing linen of the correct size is extremely important as wrong sizes can
affect appearance and even hamper operations, besides avoidable wastage and loss
of money.
Rules for Linen Purchase
i) Look for a firm smooth weave and strong selvedge.
ii) Check for the amount of ‘dressing’ that falls out from the fabric when
rubbed together.
iii) Machining should be strong (10 to 15 stitches per inch).
iv) Obtain samples and test for laundering effects i.e. shrinkage, loss of shape,
colour, etc.
v) Buy in bulk to avail of discount.
vi) Stagger supply to overcome / avoid storage problems. vii) Large orders
should be marked or monogrammed by the supplier.
viii)
Select a supplier on the same level as your organization, preferably
with a reliable reference. ix) Accurate specifications must be provided
when placing orders, particularly with reference to size. x) Orders should
be placed well in advance to give time so that the specifications may be
met with.
xi) A good rapport with the supplier is essential especially with regard to
credit facilities
xii) A Purchase Index Card must be maintained for every linen item in stock.
Some hotels use computers for convenience.
The purpose of a purchase index card is to:
 Indicate purchases between current and previous stocktaking.
 Provide a record of condemned articles.
 Act as a ready reference for ordering, also indicating the level of
reserve stock.
 Provide a means of judging the life span of linen article.
LINEN CYCLE
Control of Linen
Control of linen falls in three areas of activity:
1. Hygienic standard and appearance of linen.
2. Daily routine exchange of linen between floo,s and dep artments, linen room
and laundry.
3. Purchase records, inventories, stock-taking and stocktaking records.
Handling linen from purchase to use to laundering and storage before it is used
again is a difficult task requiring much expertise as well as close supervision.
Each system has its own merits and linen control must be balanced against saving
time and wages / money.
Primarily, purchase records must be correctly maintained as they form the basis of
stocktaking. Daily records keep a track of linen on a day-to-day basis. It is also
necessary to maintain a record of condemned linen and any remakes from these
discarded items to provide a clear picture during stocktaking.
Stock Taking
Stock taking is counting what you have (actual or physical stock) and com paring it
with what you are supposed to have (book or recorded stock). It is an essential
activity that must be carried out at regular intervals. Any discrepancies should be
accounted for and adjusted in the records. It is an operational necessity in order to
be able to predict future requirements. Stocktaking acts as a control measure by
highlighting discrepancies, thereby prompting investigation. It also acts as a
deterrent against pilferage. It also ensures rotation of stocks as well as helps to
generate purchase orders as replacements to cover shortages.
Procedure for Linen Stock Taking
Departments concerned must be intimated at least one day in advance. All linen
must be counted on the same day or at least the similar type linen is counted at a
time (Room Linen is separated from F & B Linen), so as to prevent ‘borrowing’ to
make up deficiencies. A convenient time is chosen when all linen movement can
be halted without causing too much of a problem to the operations.
LINEN HIRE
Hiring linen is uncommon in India, but many hotels in other parts of the world do
not purchase linen, and prefer to hire laundered linen from a hiring company.
Linen hire companies supply clean linen to hotels on a rental basis on contract.
The system has both
advantages and disadvantages.
Advantages:
 Initial purchase investment is eliminated.
 No laundering of linen is necessary.
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Less storage space.
Less staff which means fewer salary cheques to pay.
No need to order linen, so linen purchase function is eliminated.
No repairing of linen by the hotel / small tailoring department.
It is ideal for spasmodic trade such as seasonal hotels, by avoiding capital
expenditure and the need to store seldom / sparingly used linen.
Linen hire charges may be no greater than the combined deprecia tion and
laundering costs.
Disadvantages:
 No individuality.
 Choice is limited — the linen specifications, sizes and standards may be
different from those required by the hotel.
 No cut-downs or makeovers possible.
 Damages have to be paid for, usually at a higher rate.
 The hotel is totally dependent on the hiring company
 There is no control over the inability of wash
 If low occupancy, there is a loss due to unused linen.
 Excess / emergency requirement is charged at the current rate.
 Guest laundry will have to be dealt with or coordinated with a commercial
laundry.
UNIFORM
Providing uniforms for hotel staff is one way of ensuring proper grooming,
thereby reflecting the standard of the hotel and creating a good impression on the
guest. Having an uniform and enables the guest to identify staff and their position
in the organization. To the employee, it is a status symbol, creating a sense of
belonging and thereby boosting employee morale. Apart from the aesthetic appeal,
uniforms are frequently designed to suit the task that is carried out.
Uniforms may be of standard sizes or made-to-measure. Made-to-measure
uniforms look smart and are essential for senior staff. Standard sizes lower the
total requirement of uniforms but may be ill-fitting and do not look as smart. The
number of sets of uniforms provided is dependent on the nature of the tasks being
performed and whether the organization has an on or off-premises laundry.
Uniforms are a large investment and the cost does not end with purchase.
Maintenance and replacement also have to be considered. When designing an
uniform, the functional, comfortable, practical as well as the aesthetic aspect,
durability and laundrability must be considered. The uniform must harmonize with
the decor. The usual system for exchange is clean-for-dirty and the timings. Some
hotels have specific days for different departments to facilitate streamlining
laundry and uniform room operations. When planning the layout of the Uniform
Room, it must be borne in mind that some uniforms will be kept on hangers while
others will be folded. Consequently the storage space must include hanging space
as well as shelves. The uniforms must be segregated according to the department.
The Uniform Room usually incorporates the sewing section and in some
organizations both these areas are sections in the Linen Room due to their inter related functions. It is advisable to have a trial room that may double up as an
emergency changing room if the need arises. For operational convenience, space
must be allocated for uniform attendants to be positioned at the exchange counter,
where they can enter the necessary records. Adequate hampers into which soiled
uniforms can be segregated and deposited, as well as trolleys for hanging and
folded uniforms are also an operational necessity.
Uniforms play a very crucial role in establishing and reinforcing the image of a
hotel or restaurant. After all, other aspects of housekeeping are inanimate, material
things. Ills the people who bring warmth and friendliness into these spaces and
these people are the employees of the hotel. Ill-conceived, and poorly coordinated
uniforms worn by hotel staff can create a jarring note in the entire image projected
by the hotel.
Types
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of Uniforms Used
Aprons For cooks and utility workers
Blouses For Housekeeping, Front office lady staff and Hostesses.
Belt For parking attendant, doorman and lady captain
Bell Bottoms For room attendant. Health club and lady staff
Bush Shirts For health club, laundry and pool area staff Bows For managers black
Dungarees For engineering technicians and housemen
Caps For parking attendants, drivers, utility workers and cooks
Coats For stewards, cooks, utility workers, captains, receptionists, gardeners
and housemen
Gumboots For kitchen stewarding, laundry, horticulture and engineering staff.
Jackets For bell captains and restaurant captains
Rubber Slippers For the silver polisher
Kameez / Kurta For room attendants and health club masseuse
Ladies Shoes For room attendants
Long Coats For the cashier, laundry supervisor, house doctor and kitchen
stewards
Woolen Overcoat For security personnel
Pullover For security and horticulture personnel
Raincoat For doormen, parking attendants and security personnel
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Scarf For cooks
Saree For hostess, housekeeping supervisors and front office staff
Salwaars For room attendants
Shoes Leather For doormen and parking attendants
Loafers For markers, housemen, security guards, kitchen personnel,
engineering technicians.
Trousers For cooks, utility workers, stewards, captains, receptionists lobby
staff, maners.
Turbans For the doorman
Turras For the doorman
Ties For managers and front-of-the-house personnel
Umbrellas For security personnel, parking attendants and doormen.