Hard finishes

Hard finishes
Cementitious e.g. terrazzo and granolithic. Used for basement corridors, store rooms, stairways and laundries. They are heavy duty floorings.

Stone e.g. marble, slate in slab form. They are all hard wearing.

Ceramic tiles – quarries (when laid properly form an impervious, hard wearing surface and are used in cloakrooms, kitchens, canteens and food storage areas) and more decorative hard glazed tiles (used as more decorative floorings, often used in bathrooms, patios and similar places)

Resin floorings (epoxy, polyester or polyurethane) with or without vinyl or marble chips set in. may be used in food handling areas, bathrooms, cloakrooms, corridors and laundries.

Bitumastic (asphalt rolled on to a solid sub floor in a hot plastic state) lay in situ. Softens with heat and dents with heavy weights, and is harmed by spirit, oil and acids but the cost is low.

Magnesite and other composition finishes laid in situ or as small blocks. Harmed by water therefore used where there is little risk of water being split, e.g. linen rooms.

Wood – hard woods laid as strip (has resilience and is very suitable for ballroom floors, gymnasia etc.), block (is used in entrance halls, boardrooms, libraries, offices etc.) or parquet (is used for prestige areas, foyers, lounges, boardrooms).

Semi-hard finishes

Thermoplastic tiles. They are durable, obtainable in variety of colours and are comparatively cheap flooring; they may be used in bathrooms, corridors, offices, etc.

Vinyl (vinyl asbestos or flexible vinyl) in tile or sheet form can be used in a great variety of places, including bathrooms, corridors, canteens, offices, study bedrooms, hospital wards and corridors.

Rubber in tile or sheet form can be used for an infinite variety of mats and matting found in places where protection is required for floor beneath. Front door mats, mats in front of service lifts, and nosing on stairs.

Linoleum (mixture of powdered cork, resin, linseed oil and pigments, put on a foundation of jute canvas and subjected to heat and pressure)  in tile or sheet form may be sealed and/or polished and is used in many places like linen rooms, study bedrooms, offices, corridors, bathrooms, canteens and hospital wards.

*Cork (made of granulated corks and subjected to heat and pressure) in tile or sheet form can be used in offices, corridors, bathrooms when vinyl surfaced and as surrounds to carpets.
*Cork- a light soft material that is the thick bark of a type of Oak tree.

Soft floor coverings
Carpets – woven, tufted, adhesively bonded, electro statically flocked.

FLOORINGS

FLOORINGS

Key Words: Preparation before flooring, Interior decoration and flooring, choosing flooring, Types of flooring – Terrazzo, Granolithic, Marble, Ceramic tiles, Wood, Rubber, Thermoplastic, Vinyl and Carpets, Cleaning of floors – Lizol, Phenyl and Dettol.
Flooring is truly fashion underfoot and can add character and charm to any interior setting. Floors are important areas, which are readily noticed on entering a room or particular area, and they may be both functional and decorative. They cover a tremendous area and are subjected to a great deal of wear and tear. They play a very large part in the cleaning and maintenance programme of any establishment. In order that floors should remain in an hygienic condition, and retain as good an appearance for as long as is possible, some knowledge of various types of floor finishes, their advantages, disadvantages and maintenance is required.
Preparation before floorings (SUB FLOOR) - When laying a floor covering, the underlying floor surface must be dry, flat and level. Solid concrete, stone or tile floors with a damp problem need to be treated with damp-proofing compound. If the trouble is serious, we must dig up the floor and re-lay it.
We can smooth out uneven solid floors by spreading a leveling compound over the top. However this raises the floor surface and may involve re-hanging doors. For the neatest effect, remove the skirting boards, and replace them once the new floor covering is down.

Choosing the right floor...
Choosing the right floor that will give you years of performance and enrich the charm of any room can be difficult if you don't understand your floor covering options. Use the comparison chart on the next page to help you decide which floor covering types may be best for your situation.
When selecting either floorings or carpets consideration should be given to their:

• Appearance, when colour, pattern and texture play a large part, the rules and effects of different uses of colours, pattern and texture are to be followed.


• Comfort, which is of importance to guests and staff, soft resilient surfaces are generally comfortable to walk on but may prove extremely tiring to the people continually walking on them e.g. housekeepers,


• The harder, noisier, colder floorings offer less heat and sound insulation,


• Noisy floorings can cause disturbance, and hence discomfort, to the occupants of a room and to those in adjacent rooms,


• Slipperiness may lead to discomfort but may often be due to the maintenance given to the flooring rather than to the flooring itself, a very shiny flooring looks slippery.


• Durability, without due consideration to the wear and tear expected in an area a flooring may become ‘tired’ looking very quickly,


• Life expectancy, a flooring needs to be durable for the length of life expected and this is not the same for all areas, like for kitchen it is more and for the rooms it is less due to change in décor.


• Safety, which is of great importance to all occupants of the building,


• Ease of cleaning, which is an important factor in the running costs of any establishment,


• The extra initial cost of a flooring which is easier to clean may be saved over a comparatively short time,


• Floorings cannot usually be constantly cleaned, however easy they may be to clean, so for a well maintained flooring the flooring material, colour and pattern must be carefully selected,


• Cost, this may limit the choice of flooring. The true cost of flooring is the initial cost, including laying, plus estimated maintenance costs.

GENERAL CLEANING AND CARE OF FLOORINGS
Once a floor finish or flooring is laid the treatment it receives is of tremendous importance, in order to prevent the penetration of dirt and to provide an easily maintained surface many types of flooring are sealed or polished.
Seals (like pot plastic) are applied to a clean, dry floor and gives a non-absorbent, semi- permanent gloss or finish which will wear in time i.e. 1-2 years approx.
Polishes are also applied to unsealed floorings when they prevent the penetration of dirt and spillages. Floor polishes are either spirit based or water based. Spirit based polishes may be paste or liquid and require buffing when dry to produce a shine; water based polishes, which may water/wax or plastic emulsions, are liquid and dry to a shiny surface which in some cases can be improved by buffing, and in others cannot.
The amount of cleaning required by any flooring will depend largely on the amount and type of traffic it receives, but some form of daily cleaning will be necessary, while special and periodic cleaning will be required at less frequent intervals.

Floor cleaning methods
1. Mopping
2. Buffing and Burnishing
Buffing involves spraying the floor with a polishing solution and buffing the floor with a rotary floor machine. Spray buffing effectively removes scuff marks, heel marks, and restores the gloss of the floor.
Burnishing (polishing) is a relatively new kind of floor cleaning method. It is something like buffing except that it is a dry method. Another difference is that burnishing requires faster rotation of machine heads than buffing. Burnishing is recommended only in low traffic area and only on hard floor.

3. Scrubbing
4. Stripping and Refinishing
Stripping solutions may be water or ammonia based. A rotary machine can be used to strip the old finish and spread the new finish on the floor. Finishes come in two types – wax based or polymer finish. Wax based finishes require at least two coats of wax to attain maximum protection for the floor. Almost all finishes can be spray-buffed.
Daily cleaning entails removing:
1 Dust and dirt by sweeping, mopping, vacuum cleaning, damp mopping or washing according to the type of flooring;
2 Resistant marks, normally by rubbing with a damp cloth and fine abrasive;
3 Stains should be removed as soon as possible, because on drying they become set and are much difficult to remove.
Special cleaning may involve:
1 Removing dirt by scrubbing or spray cleaning;
2 Improving polished appearance by buffing or spray buffing;
3 Re – polishing.

Periodic cleaning of polished floors involves:
1 Stripping polish and possibly;
2 Re – sealing;
3 Re – polishing.
Where floor is sufficiently large and sections are subject to heavy wear, Spray buffing (Use of diluted emulsion polish or water based ready to use compound) or Spray cleaning (Use of a neutral detergent and then scrubbing is done)

To prevent accidents and further damage to the floorings:
     Loose edges should be attended immediately;
Metal strips should be placed over the edge of the flooring at doorways, staircases, etc;
Spillage should be wiped of as soon as possible;
Excess water and polish should be avoided during cleaning.
Examples of floor cleaners-Lizol – A disinfectant cum floor cleaner, Dettol – a disinfetant, Phenyl – a sanitizer.


Types of floorings- Ceramic tiles, Marbles, Granite, Granolithic, Cementitious, laminated floorings, Vinyl and Linoleum floorings, Hard Wood floorings, Carpets etc.





CLASSIFICATION OF FLOOR FINISHES




























*Cork- a light soft material that is the thick bark of a type of Oak tree.


Common Tile Terms
Glazed – The most common style today in floor and wall tiles, as well as for residential and commercial applications. A liquid glass is applied to the body of the tile and fired at high temperatures. The glazing becomes hard and non-porous resulting in flooring that is:

1. Stain Resistant


2. Scratch Resistant


3. Fire Resistant


4. Doesn’t Fade from Sun Light


5. Slip Resistant


6. Easy to Clean

Shiny glazes are softer, can be scratched easier, and can be slippery than the satin or rustic finishes.
Unglazed – There is no glazing or any other coating applied to the tile. Their color is the same on the face of the tile as it is on the back resulting in very durable tiles that do not show the effects of heavy traffic. The most common unglazed tiles are the red quarry tiles or the granite looking porcelain ceramic tiles used in heavy commercial areas.
Saltillo Tile – is a Mexican tile made of unprocessed clays.
Listello – a narrow tile used to accent field tiles.

KEY CONTROL AND LOST

KEY CONTROL AND LOST & FOUND

Key words: grand master key, sub master key, lost and found, key control

[A] KEY CONTROL:

          Since management has certain responsibilities for the safety of guests’ belongings, the proper care of keys is the very important aspect of security.
          
          Individual heads of department are responsible for all the keys in their area and the housekeeper probably has control of more keys than any other departmental head.  In a hotel, there is grand master, master, sub-master and individual room keys.

FORMAT OF KEY REGISTER































[1] GRAND MASTER KEY:
          It opens all doors and in addition double locks than against all other keys over the latch put on by the guests for privacy in the room – a precaution is necessary in case of an emergency, illness or injury.  It is used when access to a room to be prevented, for example, in case of death.  It is used when a guest leaves his belongings in his room and goes away for a night or two.  It is used when a guest doesn’t leave his key at reception and the room needs to be seen by the manager for some special reasons.  It is held by security in-charge, general manager, and duty manager and sometimes by the housekeeper.

































[2] MASTER KEY:
          This key will open all the rooms in the house, be carried by assistant housekeepers and might be with floor service waiters while on duty and sometimes by maintenance staff.

[3] SUB-MASTER KEY:
          This key opens all the rooms in a maid section, is signed for at the start of the work, is attached to a belt around the maid’s waist and should never leave the key to anyone, is handed over back when the maid goes off duty.
          At night, the duty housekeeper checks the return of all the keys and locks them away for the night.
          It is generally written into staff terms and condition contract that the loss of any master key will lead to the dismissal of the employee.

[4] INDIVIDUAL ROOM KEY:
          On being shown a room to a guest, the guest is given the key with a room no. and the name of the hotel on the tag.  Guests are asked to hand in their keys when they go out and keys are then put on a key board which should be out of view of any passer by as security precautions.  A key is not on the keyboard should indicate that guest is inside the hotel; this information can be useful in case of any emergency.  The mastering of locks is necessary but it should be realized that when locks are mastered a certain amount of security is lost and great care should be taken in the allocation of keys to responsible person emphasizing the need for utmost care in their protection and used at all times.  It may be possible to zone rooms so that all parts of the establishment should have proper keys.

[B] LOST AND FOUND:

      Many times, the housekeeping department handles the lost and found functions.  Lost and found items should be stored in an area that is secured and has limited access.  One employee per shift should be assigned to handle the lost and found as a part of his/her job.

          In large hotels, a room attendant may handle the lost and found procedure.  When an employee finds an item left behind by a guest, he/she should immediately and it over to lost and found section.  In no instance should lost and found items be left in an unsecured spot such as on top of a room attendant’s trolley.

          Items should be tagged, logged and secured after they have been handed over to lost and found section.  Tags may be numbered or used to identify the item.  A log should be used to record the date, time, where the item was found and by whom it was found.  The log should also have a space to record if and when the item was recovered by its owner.
FORMAT OF LOST AND FOUND REGISTER

HOTEL XYZ
LOST AND FOUND REGISTER
SLIP NO.:……………





























          All lost and found property should be kept at least for 90 days.  If items are not claimed after 90 days, it is up to the management to decide how to dispose of the item properly.  Many hotels donate unclaimed lost and found items to local charities.  It is important to ensure that the lost and found policy of the hotel complies with local and state laws.  

Linen

Academic Year: 2005-2006
BHMCT II
PAPER: 108 HOUSEKEEPING

UNIT 5: LINEN

Key Words: Function, Types of Linen and Uniform, Storage of Linen, Exchange of Linen, Tailor Room, Indenting from stores or laundry.

The linen room is the central depot for all linen and from it sufficient clean articles, in good condition, are distributed throughout the house. It serves as the base of operations for most housekeeping departments. Usually affiliated with linen room are sub-departments for uniforms and linen repair.
When one considers that even for a small establishment many hundreds of articles are necessary for the bedrooms alone, thus the linen keeper has a great responsibility for the control of the stock.
The linen keeper is responsible for issue of all linen, the sorting and dispatch of soiled linen to the laundry, the checking on its return and for its general standard. He/she keeps as strict a control possible over the exchange of soiled for clean linen. The linen keeper should be capable of being firm with the laundry manager over such difficulties as careless laundering and losses, and should keep the record book accurately and efficiently.

FUNCTION OF LINEN-ROOM
1. Security of the linen. No unauthorized person should be allowed access to the linen room but an authorized person should have access to some linen in the case of emergency outside the normal working hours.
2. Exchange of linen by the rule “cleans for dirty”. This can be done directly on the counter or listed and bundled, and then exchanged at a set time each day or dispatched down a linen chute and the floor stock of clean linen made up later in the day i.e. ‘topping up’ of floor stock.
3. Dispatch – Soiled linen are dispatched to the laundry as soon as possible to avoid misuse or further staining or getting infected. Badly stained articles should be sent to the laundry separately from other soiled linen. The time between collection and delivery of the articles by the laundry is generally 24 – 48 hours.
4. Inspection – Clean linen is removed from the baskets as soon as possible after the delivery has been made. The articles are counted on the inspection table. ‘Shorts’ are noted and entered on the next day’s laundry list. Ideally after the clean linen has been counted, and before it is put on the shelves, it should be inspected for:
a. Repairs
b. Stains
c. Very bad creasing
d. Articles belonging to other hotels in case of outside laundry.
5. Storage of linen – After inspection the linen keeper is responsible for storing the linen in standard conditions required and takes proper care of them till they are not issued to the concerned areas.
6. Stock taking – This is the physical verification by counting of stocks of all items in the cycle at periodic intervals of three or six monthly, so that the overages or shortages can be found out by a variance in physical balances and the accounts inventory ledger balances. Stock taking is taken as per three groupings each on a separate day: (i) Uniforms, (ii) Room linen and (iii) Restaurant linen.

TYPES OF LINEN
1. Bath Rug 24” X 42”
2. Bath Towels 25” X 45”
3. Blanket 72” X 108”
4. Bed Spread 72” X 108”
5. Dusters 22” X 22”
6. Hand Towels 6” X 7 ½”
7. Face Towels 9 ½” X 10 ½’
8. Mattress Protector 64” X 96” (single)
9. Table Napkins 21” X 21”
10. Pillow Slips 24” X 32”
11. Pool Towels 36” X 80”
12. Staff Towels 36” X 62”
13. Bed Sheets 72” X 108”
14. Table Cloths Various sizes
15. Tray Cloth As per size of trays and salvers
16. Waiter’s Cloth 18” X 27”

TYPES OF UNIFORMS
1. Aprons For cooks and utility workers
2. Blouses For housekeeping, front office, lady staff and hostesses
3. Belt For parking attendant, doorman and lady captain
4. Bell Bottoms For room attendant, Health Club lady staff
5. Bush Shirts For health club, laundry and pool area staff
6. Bows For managers
7. Dungarees For engineering technicians and housemen
8. Caps For parking attendants, drivers, utility workers and cooks
9. Coats For stewards, cooks, utility workers, captains, receptionists, gardeners and housemen
10. Churidars For doormen
11. Gloves For stewards
12. Gumboots For Kitchen stewarding, laundry, horticulture and engineering staff.
13. Jackets For bell captains and restaurant captains
14. Rubber Slippers For the silver polisher
15. Kameez/ Kurta For room attendant and health club masseuse
16. Ladies shoes For room attendants
17. Long coats For the cashier, laundry supervisor, house doctor and kitchen stewards
18. Woollen Overcoats For security personnel
19. Pullover For security and horticulture personnel
20. Raincoat For doormen, parking attendants and security personnel
21. Scarf For cooks
22. Saree For hostess, housekeeping supervisors and front office lady staff
23. Salwaars For room attendants
24. Shoes – Leather For doormen and parking attendants
- Loafers For markers, housemen, security guards, kitchen personnel, engineering technicians
25. Trousers For cooks, utility workers, stewards, captains, receptionists
26. Turbans For doormen
27. Turras For doormen
28. Ties For Managers
29. Umbrellas For security personnel, parking attendants and doormen

LINEN STORE
1. The rooms must be so constructed as to eliminate the possibility of damage by insects.
2. The room must be well – ventilated, cool and dry.
3. Hot water or steam pipes should not run through the linen and uniform rooms. The rooms should also be protected against dampness, sunlight and chemical fumes.
4. Properly designed racks should be used so that rust and white ants do not get to the materials. The last shelf of the rack should be at least six inches above the floor.
5. The room should have only one entry/exit for security purposes.
6. The room should be so located as to be easily accessible to all employees as well as the laundry.
7. The room should have a counter for the exchange of linen/uniforms.
8. The rooms should be periodically subject to pest control schedules.

Some storage tips and practices
1. Uniforms of better quality materials should preferably be hung in cupboards.
2. Uniforms made of cheaper materials should be separated size-wise and stacked in racks.
3. Restaurant and room linen should be arranged by size and neatly stacked in shelves with heavier items in lower shelves.
4. Small items like gloves, caps, ties, bows, etc, should be kept in closed cupboards.
5. Soiled uniforms and linen should always be dumped into hamper.
6. Cotton items like sheets, pillow cases, table cloths, etc, should not be stored for a long time unless they are washed to remove starch.
7. Coloured embroidery should be laundered before storing to avoid discolouration.
8. For long term storage, wrap items in plastic foils or pack in paper lined cartons after washing. Wrap loosely to permit air to circulate in fabric.
9. Woolen items must be washed before storage. They should be wrapped and sealed in air-tight plastic foil.

INVENTORY CONTROL

Since uniforms and linen are heavy investments it is necessary to keep a close control on this very important asset. Effective control is possible through the following practices:
a) Control on misuse, shortages and mix-ups.
b) Proper storage.
c) Regular stock-taking.
d) Spot checks.
e) Proper supervision.

To prevent damage of linen and uniforms the following tips to be kept in mind.
1. Check for faulty linen chutes, carts, baskets, washers, etc. which might tear linen and uniforms.
2. Losses of small pieces of linen can be avoided by keeping mesh bags at strategic points for passing employees.
3. Put restrictions on the misuse of linen by inspecting employee locker rooms or fining them for misuse.
4. Laundry should be careful not to put excessive amount of bleach powder.
5. Linen should be exchanged strictly on one to one basis.
6. Damp white linen/ uniforms should not lie on concrete or iron.
7. Employees must not wipe spilled medicines or other spillages with white linen.
8. Laundry should load washing machines properly.

EXCHANGE OF LINEN AND UNIFORMS
Room linen exchange procedure
1. Floor supervisor physically counts each soiled item on the floor and enters the figures into the room control sheet.
2. Two copies of the room linen control sheet are sent with the hamper of soiled linen to the linen room.
3. The Linen keeper recounts the soiled linen brought down and verifies with the room linen control sheet. The concerned supervisor then stamps ‘Received’ after the tally and returns one copy while the third copy is retained.
4. Against the room linen control sheet the lien keeper issues fresh linen on a one to one basis. In case the linen room is short of fresh linen at the point of time then the balance due on the room linen control sheet is mentioned and shortfall is issued in the next lot.

Floor No. __________________ Time _____________ Date _______

Articles Sent by Floor Received By laundry Sent to floor Balance
Sheets
Pillow Slips
Bath Towels
Face Towels
Bath Mats
Face Cloth
Night Spread
Mattress Protector
Bed Spreads
Sofa Covers
Shower Curtains
Blankets
Bath Rugs
Dusters









Signature Signature Signature Signature
Room Linen Control Form

Uniform exchange procedure
1. In case of a new employee, uniforms are issued against a specific authorization letter received from the personnel department.
2. For regular employees ensure that they have arrived at stipulated time.
3. Check uniforms for damages.
4. Issue fresh uniforms strictly on a one to one basis ensuring the uniform is of the correct size and name, if uniform is specially tailored for a person.

NOTE: If the soiled uniform received is damaged and can be mended, warn the employee. If the uniform cannot be mended report the matter to the supervisor. If the employee is a chronic offender the amount can be charged to his personal account.

Restaurant linen exchange procedure
1. Make sure that the person exchanging linen has come in the stipulated time.
2. Check soiled linen received for damages.
3. Count every item, verify with the food & beverage linen exchange form.
4. Enter the figures into a linen exchange register especially kept for food and beverage outlets.
5. Give the same number of fresh items in exchange and enter the figures in the linen exchange register.
6. Forward the soiled linen to laundry for washing.

Exchange of Linen/Uniforms with Laundry
Sending Soiled Uniform/ Linen The uniforms/linen are sorted/separated as per size, department, quality, kind and physically counted in the presence of the laundry supervisor and handed over. Uniforms for dry cleaning are submitted against a Daily Delivery of Uniform Form, room linen against the Linen Control Sheet and restaurant linen against the Soiled Linen Exchange Register. In all cases the Laundry Supervisor’s is taken.
Receiving Fresh Linen 1. Room linen is received on the basis of figures shown in the copy of the Room Linen Control Sheet received and stamped by the Laundry Supervisor.
2. Restaurant linen is received on the basis of figures in the Linen Exchange Register earlier filled in when exchanging with the restaurant staff.
3. Uniforms for dry cleaning are received with the help of figures shown in the Daily Delivery of Uniforms Form filled earlier when giving uniforms for dry cleaning.
4. Linen is received from the laundry in lots as and when is ready. Each type of linen is totaled and filled in the Inventory of Room Linen Form. The difference in items due from the Laundry is established by comparing the totals of the above with the totals in the second copy of the Linen Control Sheet (for room linen) and the Linen Exchange Register (for restaurant linen). These two figures are noted down in a register for every item every day. On closing day of the month the total shortage from the laundry is worked out. The Linen and Uniform are segregated and stored in their respective places.








Items Total
Balance
B. F. To
Laundry From
Laundry Balance
Housekeeping
Ladies shirts
Ladies Trousers
Saris
Dungarees
Food & Beverage
Chef Coat
Chef Trouser
Chef Cap
Chef Apron
Chef Skarf
Waiters shirt
Waiters Trousers
Waist Coat
Daily Delivery of Uniforms Form

INDENTING FROM STORES OR LAUNDRY
Indenting for new linens from linen stores or laundry is made on the consideration of the par stock. Par stock is the minimum linen and uniforms required to meet the daily demands so as to ensure smooth operations.
Importance of par stock
1. To make correct and efficient investment of capital.
2. To prevent overstocking and thereby avoid chances of spoilage during storage, storage space problems, etc.
3. To ensure proper supply at all times.
4. To help in effective budgeting.
5. To simplify inventory taking.
6. To bring about manageable control.
How to establish Par Stock
Linen Determine the requirement of each guest room and
restaurant per shift. This is multiplied four times as per cycle mentioned below:
One change in circulation
One change in the housekeeping stores
One change in the laundry
One change in the linen room

Uniforms The par stock of uniforms is decided on the basis of
(a) cloth material;
(b) job position and nature of jobs.
Four changes are kept for uniforms changed daily such as steward’s coats, utility workers’ uniforms etc. on the following basis;
One change in circulation
One change in the laundry
One change in the uniform room
One change in the housekeeping store
Three changes are kept for uniforms changed on every alternate day. Terry cotton and woolen uniforms have two changes kept as par stocks.

TAILOR ROOM
This room is kept for house tailors who attend to the stitching and mending work of linen and uniforms.
For economy, mending should be carried out before laundering, but dealing with soiled and perhaps wet articles is not pleasant so mending is done in the clean linen. Due to the high cost of labour little hand sewing is done but a great deal of machining takes place. Good light for machining is essential as well as the necessary tools and equipment, such as needles, scissors, cotton and a suitable chair.
Any article not quite up to standard for guests’ use in a hotel marked for staff or renovated and last use of all linen is for rag, which will be used for many cleaning purposes. Thin places, small holes and cuts frequently occur in towels, table and bed linen, and these are repaired by machine darning. Machine markings may be carried out in the tailor room in linen room or labels may be sewn or ironed on to articles to denote the name of the establishment or department.




Linen room layout

REFERENCE:
1. Hotel, Hostel and Hospital Housekeeping, fifth edition, Branson and Lennox, ELBS.
2. Hotel Housekeeping Training Manual, Sudhir Andrews, Tata McGraw Hill Publishing Company Limited.