Linen room operation

1. 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?

2. TYPES OF LINEN
HOTEL LINEN
AND
GUEST LINEN

3. HOTEL LINEN HAS GOT
TWO DIVISION

4. HOTEL LINEN INCLUDES :

F& B LINEN
AND
HOUSE KEEPING LINEN

5. F&B LINENCONSISTSOF:
TABLE CLOTH
NAPRON
FRILLS
BUFFET RUNNER
TEA COZY
BEIZE CLOTHS
SERVIETTES
CHAIR COVERS
CUSHIONS COVERS
SLIP CLOTHS

6. HOUSE-KEEPING LINEN CONSISTS OF:
BATH LINEN
BED 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

8. 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.

9. 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

10. 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

11. 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

12. LINEN EXCHANGE
1.FRESH FOR SOILED/ ONE FOR ONE
2.SET- AMOUNT
3.REQUISITION
4.TOPPING UP
5.ONE- FOR- ONE
1.TOPPI

13. 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

14. SAMPLE LINEN CONTROL FORM

15. 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.

16. 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

17. 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

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

19. 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

21. FORMAT FOR MASTER LINEN
INVENTORY CONTROL CHART

22. 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 sheets
2.Aprons
3.Sometimes sold to hotel employees
4.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

25. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: [email protected] , [email protected]
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com