TOPIC 1 -LINEN & UNIFORM ROOM

Chapter Outline:

1. Activities of the linen room

2. Layout and equipment in the linen room
3. Selection criteria for various linen items and fabrics suitable for this purpose.
4. Purchase of linen
5. Calculation of linen requirements
6. Linen control- procedures and records
7. Stock taking- procedures and records
8. Recycling of discarded linen
9. Linen hire

Learning objectives
The student must be able to:
1. Explain the functions, systems and procedures of the Linen Room.

2. List the staff required in the Linen Room. Chalk out their job description.
3. List the different types of hotel linen and their sizes.
4. Identify and discuss suitable fabrics for hotel linen.
5. Calculate the length of material required for table cloths and serviettes.
6. Explain the criteria involved in planning Linen Room.
7. Plan a Linen Room.
8. Evaluate any hotel Linen Room as regards to layout and systems and
procedures. Suggest improvements.
9. Explain Key Terms

SBN /648/AO/3rd/4th
SEM/ BSC H&HA

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 TOPIC -1: LINEN & UNIFORM ROOM

Linen is the housekeeping department’s second largest expense. The overall

responsibilities include providing clean, crisp linen to the rooms, restaurants and other
F&B outlets, health clubs and beauty parlours, and uniforms to all the uniformed
employees. This involves purchasing, maintaining and controlling different types of linen
and uniform which runs to several lakhs of rupees every annum. In order to effectively
utilize these large expenditures, one must have a good knowledge of fabrics, systematic
as regards to procedures and diligent as regards to record keeping and controls.

1.1 Linen & uniform room

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 throughout the establishment.

Linen Room Organisation

There are primarily two types of linen rooms – centralized and decentralized.

Centralized linen room: In this system, linen from all floors are collected and sorted in
one central area.
Decentralized linen room: In this system, each floor maintains its own par stock of linen.

Activities In The Linen Room

Objective:  Ensure clean, fresh, crisp linen and uniforms are provided for hotel operations
within the budgets forecasted by the Housekeeper.

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 to the floors and other areas
9. Stocktaking for linen and maintenance of records
10. Stitching, repairing and monogramming of all hotel linen and uniforms
11. Uniform selection
12. Uniform storage and issue

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 13. Discarding of unusable linen

1.5 Planning a Linen & Uniform room

Location:
 Close to the Housekeeping Office. Easy accessibility for the Housekeeper.
 Close to the Staff lockers for convenience of staff in exchanging uniforms.
 Easy accessibility to the OPL or the Hotel back entrance in case of commercial
laundry.
 Easy accessibility to the Service elevators for transporting Room linen to the
Floors.
 Away from Food Production area as food smells can get absorbed by linen.

Space Allocation:
The thumb rule states that the space requirement for a linen & uniform room varies
between 4 – 6 sq. ft. per room.
 Provide for more area if there is no OPL and if soil linen needs to be stored until it
is transported to the laundry.
 Linen storage areas with linen exchange counters.
 Uniform storage area with Uniform Exchange Counter.
 Soil Linen collection Area.
 Inspection Area
 Supervisor's desk area.
 Sewing room.
 Guest laundry area

Entrance:
Ideally the linen room should have only one entrance/exit point for security reasons.
Ideally a stable type door is recommended which could deter unauthorized persons from
walking in.  Moreover this could function as an Exchange Counter. The entrance must be
atleast 4 ft wide without a threshold for easy movement of trolleys.

Lighting & Ventilation:

Since most of the area in the Linen Room is used for storage, the amount of natural light
& ventilation will be very little.  Hence adequate shadow less lighting (fluorescent) &
fresh air vents are required. Moreover the air must be humidity free and maintained at
around 20 degrees centigrade.

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Floors & walls:
Floors must be sturdy enough to take the movement of loaded trolleys. Walls must be of
the type which can be easily cleaned.

Linen storage area:

Shelves should be designed using maximum utilization of space. Shelves can reach up to
the ceiling, with a 6 inches clearance at the bottom.  Shelves must be slatted for adequate
ventilation.
Items  which  are  stored for a long period  of  time  must  have shelves  with  sliding
doors or curtains to  prevent  dust  from settling  in.  The depth of the shelves should be
about 18 -20 inches if against the wall; if accessible from both sides it could be about 36-
40 inches.
Storage of condemned and to be condemned linen must also be thought of.

The linen exchange counter:

The linen exchange counter is normally a window without any grills and wide enough to
pass bundles of linen.  The window normally opens downward forming a counter. The
area below this counter could be used to park trolleys to collect the soiled linen.  When
not in use this counter must be kept bolted.  The entrance stable type door could also
function as an exchange counter.

Uniform storage area:

Uniforms are normally hung on hangers numerically, according to designation &
department. A mobile uniform stand could also be used. Standard size uniforms are
segregated according to size and stacked in racks. An exchange counter should be located
close to the storage area.

Inspection Area:
The  inspection  area is occupied by the Inspection  table  which should  be large enough
to accommodate the freshly  washed  linen which  need  to be inspected. A 100 room
property could perhaps make do with a table of size 10 ft × 6 ft. This need not be one
solid piece but could be separated if required. The color of the Inspection table should
contrast with the linen.  Since this occupies a lot of space. the underneath of the  table
can  be utilized for storage.

Soil linen area:

Should be close to the entrance and must be large enough to accommodate all the soil
linen. There should be enough space to sort and count the linen, move and park trolleys.

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Floor and storage units of this area should be of a surface which does not stain the damp
linen.

Guest Laundry Area:

If the Laundry does not directly handle Guest Laundry, space must be allocated for
storing, marking and recording soil guest laundry before it is sent to the Laundry. Fresh
Guest laundry must be stored according to room numbers or hung on hangers for
delivery. A table, mobile stand for hanging clothes and racks designed to hold the
laundry, room number wise may be designed. A sink and an ironing table are also
necessary to meet with emergency laundering. This area is particularly necessary for a
hotel with no OPL.

Sewing Room:
This area must have enough space to accommodate sewing machines, cutting  table
(inspection  table could be used if  there  is  a shortage of space), bins to hold linen,
uniforms to be  repaired, cupboards for storing threads needles and other sewing
requirement, fabrics..

Supervisor's desk:
Should  be located in such a way that he/she has a good  view  of the  entire  linen  &
uniform  room  especially  the  transaction points.  Cupboards, desk must be designed to
accommodate files, records etc.

1.2 Selection Criteria for hotel linen.

Linen is the highest annual cost inventory in the housekeeping department, hence getting
good value for money spent should be an important priority for an executive
housekeeper.

Hotel linen or house linen are of three types:

1. Room Linen
a. Bed linen
b. Bath linen
2. F & B Linen
3. Health Club linen

1.2.2 Quality Specifications – linen & soft furnishing. (Selection criteria for fabrics)

Fabrics must not only retain their appearance throughout their useful life, but also must
be serviceable, easy to maintain and long lasting. Most of the fabrics are woven; though
some may be knitted, netted or bonded. Out of the woven fabrics, plain woven fabrics are
the most common. A plain woven fabric consists of wefts (breadth wise yarns) and warps

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(lengthwise yarns), held in place by the selvedges along the lengthwise edges. The
number of warps and wefts in a square inch area is called thread count. The higher the
thread counts the better the strength. However, the balance, i.e. the ratio of the warps and
wefts must be as close as possible

There are three major factors to be considered while purchasing linen.

 Size of the linen
 Quality : includes strength, color fastness and other aspects
 Quantity: depends on the size of the establishment and the par stocks established.

a. Strength:
 Type of fibre: Much of the strength of the fabric depends on the type of
fibre used. Synthetic fibres like polyester, acrylic have more strength than
natural ones like cotton and wool.
 The type of weave and the closeness of weave also affect fabric strength.
 Check the strength of the selvedges by tugging at it.
 Pilling or bobbling weakens the fabric. Check by rubbing a dark colored
cloth vigorously against a light colored one to see if linters or ‘dressing’
loosen out.

b. Color:
 Color, pattern & texture in fabrics can bring about character to a room. But
one should not forget ease of maintenance.
 Most hotels prefer white linen as they can be safely laundered without the
fear of color fading.
 Colored fabric must be checked for dye stability. Fabric dyed at the yarn
stage (vat dyed) is definitely more color fast than the ones dyed at the fabric
stage.
 Dyed natural fibres will fade after several washings.
 Dark colored fabrics show dust and lighter marks, whereas light colored
shows dirt and stains easily. These will be less apparent in a medium toned
fabric.
 Colors chosen must be easily available when replacements are required.

c. Laundering:
Laundering costs come next to labour costs.  Synthetics require lesser
temperatures and shorter programmes for laundering when compared to cotton.
No-iron blends do not need ironing.

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 d. Comfort:
Comfort is affected by feel, (texture) and weight of the cloth.  Any fabric which is
in contact with the skin must be absorbent. Cottons have a very high absorbency
when compared to synthetics.

e.. Shrinkage.  
Synthetics do not shrink whereas natural fibres shrink 6-8% unless they have been
sanforized. Wool looses its shape if not carefully laundered.

f. Pattern and texture:

A patterned fabric can hide marks. Abstract patterns will not hide marks as much
as mottled patterns. Large patterns can make a large area look filled and vice
versa. A more open texture can collect dust, dirt.

g. Flame retardency:
Wool is naturally flame retardant. Synthetic fabrics like Teklan which are made
flame retardant are available, though not yet in India.  Flame retardant fabrics can
be used for drapery, upholstery, carpets.

h. Thermal insulation:
Thermal insulation properties or warmth of a fabric is measured in units called
togs. These must be checked in blankets.  Drapery should also help to maintain the
temperature of a room.

Please note: Linen bought for hospitals must be able to withstand very high wash
temperatures for sanitizing.

Room linen:

 Type of fabric recommended for bed sheets & pillow covers: Cotton or polycot.
Polycot sheets combine the advantages of cotton and polyester.
 Plain weave with a recommended thread count of 180.
 Mostly white preferred for easy laundering.

World class properties may go in for color co-ordinated  monogrammed linen made of

Egyptian cotton or satin. Durability, a clean crisp appearance and comfort are the main
criteria for bed sheets.

The average lifespan of a cotton bed sheet is about 200 washes; whereas a polycot bed
sheets lasts more than 500 washes. Polycot bed sheets are easy care- need low

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temperatures for washing drying and ironing. Hence laundering costs are cheaper.
In India, cotton being cheaper can cost less than half the cost of polycot.

Nightspreads: Cotton or polycot of a Seersucker weave.

Blankets: Woolen blankets are being replaced by acrylic. Acrylics resemble  wool,  is
much more durable (does not get  affected  by moths),  does  not  mat, easy to
launder(wool  needs  to  be  dry
cleaned,  goes  out  of  shape  when  washed),  lighter  and  not scratchy.
Blankets are being replaced by quilts and duvets.

Mattress pads: Their main function is to protect the mattress. It is normally made of a
quilted fabric. The filling may be cotton or synthetic fibre.

1.2.2 Bath linen

 Type of fabric recommended: Turkish or Terry toweling – a pile woven fabric.

 Recommended pile height - 1/8 inch.
 Pile type: Uncut piles are more absorbent and recommended for bath towel, hand
towel and bath mat.
 Cut piles are softer with a velvety feel though not very absorbent. May be seen on
face towels or on one side of the other towels.
 White preferred if durability is a main factor. However, coloured towels are used
in health club and beauty parlours for identification.
 Bath mats need to be heavier.
 Face towels may also be made of huckaback material.
 Logo may be woven into the fabric.

Absorbency, durability and softness are the requirements of bath linen. Heavier towels
are more absorbent. Piles need to be as close as possible for greater absorbency and
strength. Hold it against the light to check for closeness. The longer the pile the greater
the absorbency; but durability may be reduced as the long piles may get pulled easily
while laundering. Hence 1/8 inch pile is the recommended height. Uncut piles are more
absorbent but cut piles have a much softer feel. Dyed towels are less absorbent than
whites as they have already absorbed the dye.
Selvedge edges are more durable than hemmed ends.

Table linen:

Must have both practical and aesthetic uses.  Napery must be clean, fresh and crisp.
Fancy folded napkins lend an air of elegance to the restaurant.

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  The most commonly used fabric for table cloths, naperons and serviettes are
Casement or Damask. Casement fabrics are usually cotton or linen of a plain
weave.
 Damasks can be made of cotton, linen or polycot, are self-coloured and are of a
patterned weave. They are considered elegant are used in up-class restaurants.
Though double damask looks better than single damask, they are not as durable.
 Table cloths must hang atleast 9 inches on the sides.
 Though polycot fabrics are more durable, they tend to retain grease stains and
hence best avoided.
 Napkins must be 100% Cotton or Linen since it needs to be absorbent and must be
starched to be folded into fancy shapes.
 Silence Cloths or Under lays: Baize or any felt.  Moulton is a cheaper alternative.
 Skirts/ Frills/ Jupes: They may be pleated or left unpleated. Drapability is an
important requirement. And hence they are made of satin. Satins made of
synthetic fibres are more durable.
 Waiter's cloth: 100% cotton. (Casement).

Soft Furnishing (Drapery, Upholstery, Bed covers)

Soft furnishing include bedcovers/bedspread/counterpane, drapes/curtains, cushion

covers and upholstery. Appearance is a very important factor as these contribute to much
of the ambience.. The colour and print must match with the other components.

Drapability is an important factor for drapery.  Hence fabrics which drape well like
satins, silks (expensive) are chosen. Loosely woven fabrics will never drape well; they
sag. Curtains  which don't have a good drape can be improved upon by providing heavier
hems.

Generally, fabrics for soft furnishing are much more expensive and are not easy to
launder. Hence choose fabrics which can withstand weathering (curtains), soil etc. Stain
repellent finishes like Scotchgard prevents spills from seeping into the fabric.

Bedcovers can be stitched in various styles. The total material required will be – the
length and width of the bed, the drop on all three sides and the extra required to tuck
under the pillows which could work out to approximately 8 metres for a single bed.

Curtains used in guest room are of two types: Heavy and sheer. Curtains must be give
privacy. During the daytime light should also filter in. Net or sheer or lace curtains
provide enough privacy during the daytime while filtering the sunlight in.  But in the
night this may not be sufficient, hence heavy curtains are needed both for privacy and
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keeping the light out. Sheer curtains are normally made of cotton or polyester.  But
polyester is far more superior as regards to durability, appearance, and maintenance
Lining, stitched to heavy curtains can protect the fabric from direct sunlight. It also gives
a heavier look.
Ensure that curtains look good both in the day and nighttime as they look different in the
daytime when sunlight filters through the material and in the night when the light falls on
the material.
Beautiful patterns may be lost when the curtain is pleated.  So check the material in folds
to see the effect before purchasing.
Since curtains need to be joined and stitched; avoid buying large patterns as they lead to
wastage while aligning.
Insulation: Aluminium particles (milieum) applied on the backing of the curtains reflects
back sunlight and keeps the room cool. When reversed it also helps to trap the warmth
inside the room in cold seasons.

Linen Life Span

The life span of linen is measured in terms of how many times it can be laundered before
becoming too worn to be suitable for guest room use. Durability, laundry considerations
and purchase price are the main criteria that an executive housekeeper has to bear in mind
while selecting linen.

Cost per use = Purchase cost + Life- span laundering costs

No. of life-span launderings

Where Life-span laundering cost = Item weight * Laundering cost per kg * no. of
launderings withstood

Purchase Of Linen

Efficient Purchasing practices can make a significant contribution to the executive

housekeeper’s role in controlling expenses. The housekeeping department coordinates
with the purchase department for all its purchases.

Principles of purchasing

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There are five primary principles of purchasing that need to be upheld by the
housekeeping department and the purchase department: right quality, right quantity, right
place, right time, and the right source of supply.
Stages in Purchasing

1. pre-order stage
2. Receipt of purchase indent
3. Floating enquiries
4. Procurement of samples for approval
5. Quotation and ordering
6. Issue of purchase order
7. Confirmation of receipt of purchase order
8. Follow-up
9. Dispatch advice
10. Receipt note
11. Payment

Purchase of linen
Linen is the most important recycled inventory item in the housekeeping department. It is
also the biggest expense next to salaries and wages of the housekeeping staff. Linen
articles may require replacement due to wear and tear of initial purchases or items getting
lost in the course of use. Linen articles that may need to be frequently replaced include
bed linen and bath linen. The inventory records of linen are a tool to help establish how
long the existing stock will last. To ensure that the purchased linen is worth the money
spent, the executive housekeeper must consider:
 The suitability of the products
 The expected useful lifespan of the linen
 The purchasing price
 The costs of laundering
The cost of maintaining linen over its useful life is usually much greater and more
important than its initial purchase price. Thus, the cost per use should be calculated in
order to evaluate linen purchases, using the following formula:

Cost per use = purchase cost + Lifespan laundering costs

No. of life span launderings
Where lifespan laundering cost = Item weight * laundering cost/kg * no. of launderings.

The quantity of each item of linen to be purchased annually is decided by assessing the
hotel’s quarterly requirements in order that the ideal par stock is maintained. The
inventory records are used to calculate an annual consumption rate that determines how
much linen is used up and cannot be considered in the linen par. The annual linen
purchases are made using the following formula:
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Annual order = (par stock level- linen on hand) + expected annual consumption
Where consumption = Discards + discrepancies.

Calculation of Linen Requirements

Linen control- procedures and records

Linen control is carried out in four phases:

1. Routine checking of linen for appearance and hygiene standards

The executive housekeeper must emphasize the inspection of fresh and soiled linen
not only by the linen room staff but also other staff handling linen. Stringent checking
should be carried out by the linen room staff.

2. Quantity control of the daily flow of linen stock/ linen exchange procedure

This is the quantity control of linen sent from the floors and departments to the linen
room for dispatch to the laundry. To maintain an initial record of the par stock of
linen in each department and on each floor and also of any subsequent increase in the
quantity of linen, an indent is made by the floor supervisor and the department in
charge

Proper linen exchange procedures are essential in the control of linen. The linen room
entry book acts as a control tool. This contains daily records of the soiled linen
brought to the linen room from the various floors and departments as well as the
amount of soiled linen sent to the laundry.

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 Linen Indent Form
Floor/ Department………….. Sl. No…………….
Purpose Of Indent…………… Date………………

Linen Article Amount Remarks

Signature of floor/ department in-

charge………………..

Linen room entry book

st nd
Linen 1 2 bar Coffee Rest. Rest. Kitchen Staff Total Total Remarks
article floor floor shop A B Soiled Soiled
Linen Linen
Recd Delivered

Signature Of the linen room supervisor………………………

Stock taking- Procedures and records.

Stock taking of linen is the physical verification of the stocks of all linen items at all
points in the cycle. It is carried out at periodic intervals or at the time of the closing of
books for evaluation purposes. Accurate recording of entries is important during stock
taking. The physical counting is done after every three months and is known as a
quarterly inventory. First, all items- including discards- are segregated and grouped.
Then items in circulation and items kept in store are counted up separately and the
totals are added together. The discards are stamped ‘condemned’ and set aside. Now
the counted total should tally with the last inventory figure plus the issued items
received after that.

Proper Documentation Of Linen

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 The master inventory control sheet helps the executive housekeeper analyse the
results of the physical inventory. By subtracting the counted total for each linen article
from the expected quantity corresponding, the executive housekeeper can accurately
determine the number lost.
The completed master inventory control sheet should be submitted along with the
linen discard record to the general manager. The general manager will then verify and
initial the report before transferring it to the accounts department.

Room linen inventory form

Floor……………… Date……………………..
Floor supervisor…………………………..
Room B/S P/S N/S M/P B/T H/T F/T
No. Single Double Single Double Single Double
101
102

Total stock on floor…………………. Grand total…………………….

Linen inventory statement

Rate Actual Un- Previous Present No. of No. of Remarks
Linen requirement issued month’s stock condemned missing
Item linen stock in in pieces pieces
in hand hand
hand

Signature of Executive Housekeeper…………………….

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 Master inventory control sheet
Location name……..Inventory date……… Inventory prepared by………..
Sign. Of the housekeeper………….
Sign. Of the general manager……………
Part 1
1. Linen item
2. last inventory data
3. New received
4. Subtotal(2+3)
5. Recorded discard
6. Total(4-5)
Part 2
7. Storage room
8. Storage room
9. Storage room
10. Linen room
11. Laundry
12. On carts
13. In rooms
14. On rollaways, cribs..
15.
(7+8+9+10+11+12+13+14)
Part 3
16. Losses(6-15)
17. Par stock
18. Amount needed(17-15)
19. Order
20. Need to order(18-19)

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Procedure for Room linen Inventory

1) Choose the day of the inventory.

2) Inform all personnel concerned.
3) Appoint a responsible person for each area.
4) Freeze exchange of linen.
5) Count fresh and soiled linen
 Floors
 Floor Pantry -Responsibility - Floor Supervisor and
chutes Room attendants

 trolleys
 rooms
 Laundry - Responsibility – Laundry Sup. &
laundry attendants
 Linen Room - Responsibility – Linen Room sup. and
attendants
2) Calculate Total Actual Stock
3) Compare the Actual stock with the Book stock (Book stock = Previous stock +
Receipts – Discards) to arrive at Discrepancies.

Recycling Of Discarded Linen

Drscard: Any item which is no longer useful in its present condition due to permanent
stains, wear and tear. Discarded items are also termed as condemned. Discarded items are
stamped and preferably dyed a different colour and used as cleaning cloths. Discarded
items must be reduced from the stock.

Cut downs: are those condemned items which are converted into something useful. E.g.,
Bedsheets can be cut down into pillow covers, table cloths into serviettes. The discarded
item must be reduced from stock and the converted new item must be added to the stock.

For example: If 6 single bed sheets are converted into 30 pillow covers,

Items Previous Stock Receipts Discard Balance

Bed sheet, Single 2300 Nil 6 2294
Pillow covers 4000 30 Nil 3970

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Discrepancy: Loss of any item causes a difference or variance between the Actual stock
and Book stock. This loss is unaccounted and can be found only if an inventory is taken.
Shrink or shorts are also terms used to indicate loss of linen.

Discard procedure:
All items which are not in a useable state are stored separately. The users, for example
room attendants send down damaged linen separately to the linen room. On any particular
day, the Housekeeper with the Financial Controller checks the items to be discarded and
either approves or disapproves for discarding. The items which have not been approved
for discards are put back into rotation with suitable repairs. The items which are
discarded, are stamped “DISCARD”, and reduced from the stock. If used as cleaning
cloths, they are dyed a different colour to prevent misuse of good useable items.

ACTIVITIES
1. Calculate parstock.
2. Write the job description and job specification of all linen room staff.
3. Draw the constructin of the following weaves:- plain weave, basket weave, twill
weave, satin weave, sateen weave, dobby weave.
4. Collect samples of different types of fabrics with varying weaves.
5. List the advantages and disadvantages of linen hire. As the housekeeper of a 100
rooms five star hotel, would you go for hired linen? Justify your answer

ASSIGNMENT

Draw to scale the layout of a linen room of a five star hotel with 200 guest rooms.

SUGGESTED READING

1. The Professional Housekeeper

2. Hotel Housekeeping- Operations And Management
3. Fibre to Fabric

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 UNIFORMS

OBJECTIVES:

A. Advantages of providing uniforms to staff

B. Issuing and exchange of uniforms; type of uniforms
C. Selection and designing of uniforms
D. Layout of the Uniform room

Uniforms are outfits of a specified material, colour and design, usually provided by the
establishment, for certain staff such that all employees in an equivalent or similar position
wear identical outfits. Uniforms are issued to most people who work in the hospitality
industry. Employees in the back of the areas normally wear functional yet pleasing
uniforms.
In most hotels, the housekeeping department is the custodian of uniforms for all hotel
employees. A reasonable uniform programme should allow the issue of two uniforms to
each employee upon employment and a third set on confirmation.

Advantages Of Providing Uniforms To Staff

Having uniforms for the staff is an essential at most hospitality properties, for the
following reasons:
 They ensure a well groomed appearance for staff.
 They help to create an atmosphere or set the scene.
 They help identify the hotel staff and their position to the guest.
 They help differentiate between staff and guests.
 If made in the right design of work, they provide comfort for the staff.

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  They instill a feeling of belongingness and loyalty to the establishment among the
staff.
 They enhance the spirit of teamwork.
 They allow employees to save money on working clothes and costs of laundering.
 It is easier for staff to take up messy jobs when they know that their own clothes
are not involved.
 Some uniforms may have a protective role.
 Some uniforms may confer prestige on the wearer

SBN /648/AO/3 rd/4th SEM

BSC H&HA

Issuing And Exchange Of Uniforms

Issuing Uniforms to New Employees

Uniforms are issued against a specific authorization letter received from the personnel
department. The employee is required to sign for his or her particular uniform. A uniform
slip is also provided to the employee. The uniform is then issued from the linen room.

Uniform Issue Slip

Name of employee………………. .. date………………………………………..

Token No……………………………… Date of joining……………………………
Designation…………………………… Department……………………………….
Uniform………………………………. No. of sets……………………………….
Uniform issued on……………………. Uniform issued to………………………..
……………………………………….. …………………………………………..
Personnel Manager Linen and uniform room supervisor

I accept the responsibility of the uniform/s issued to me. I understand that the uniform
should not be taken out of the hotel premises. On leaving the organization, the uniform/s
shall be duly returned to the uniform room.

………………………………
Signature of the employee.

Issuing uniforms to regular employees

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Uniforms are usually given to employees on a one-to-one basis, that is, one fresh
uniform for a soiled one. On leaving the organization, an employee has to get a signature
for uniform clearance from the linen room supervisor, failing which the last pay cheque is
withheld.

Uniform exchange procedure

o For regular employees, ensure that they have arrived for uniform exchange at the
stipulated time.
o Check the uniform being returned for any damage.
o Issue a fresh uniform strictly on a one for one basis.
o Make out the uniform exchange slip in duplicate during an exchange.
o Damaged uniforms to be reported immediately.

Uniform Register
Date Laundry No. Time received Time cleared Remarks
at counter from counter

Linen and uniform room supervisor………………………………………

Uniform Exchange Slip

Sl. No…………. Date……………….. Token No…………….
Coats……………….. Shirts……………………
Saris……………….. Caps…………………….
Pants………………… Blouses…………………
Linen and uniform room supervisor…………. Employee…………………

Selection And Designing Of Uniforms.

Terry cots are the most popular choice for uniforms as they have the  advantages  of both
natural and synthetic  fibres.  Suiting materials are used for trousers, skirts. Drill is the
popular choice for cooks coats and aprons as they are  cool, durable and easy to maintain.
Gabardine or any white suiting material may be used for chefs coats as  they  keep  up
their appearance. Employees in the back-of-the-house areas normally wear functional, yet
pleasing uniforms. Uniforms for the Restaurant and Front Office staff must not only be
functional but also must go  with the ambience of the area they work in. For example, a
pool side restaurant in a resort property can have  stewards  dressed  in Bermudas and a
floral shirt with accessories like a straw hat and sandals.  A  hotel  which is very `Indian'
20
can  have  a doorman dressed  up like a royal Punjabi guard with a lot of  accessories
(head gear, brass buttons, lance..)

Points to be considered while designing:

1. The general profile of the employees must be taken into account.  Their cultural
background, age etc.  Some hotels even involve the staff concerned while
designing.

2. The kind of image the hotel wishes to project and the ambience to be created must
be considered.

3. Designing for work comfort is  of  paramount  importance. Pockets are an

important part of designing.  A dungaree/overall must have several deep pockets
for the maintenance employee to keep  his handy tools. A steward must have
pockets which are not very conspicuous to keep pen, lighter etc. Shoes chosen for
the cooks must be skid proof.

4. Climatic conditions of the place must be considered, if the hotel is not centrally air
conditioned. A full sleeved Terylene shirt with a tie can be stifling for a steward in
a humid area. Generally cooks and maintenance crew use 100% cotton uniforms
(drill).

5. Laundering and maintaining the uniforms is another challenge. Blends are easier
to maintain. However blends are not recommended for employees working in
greasy areas(cooks,  maintenance)  as synthetics  and blends do not let go off
greasy and perspiration stains  easily.  Lesser the accessories, lesser the headache
of keeping a tab of them.

6. The fabric chosen for uniforms must be readily  available whenever new uniforms
are required.

7. Turnover of staff is another challenge. Free size uniforms can be used in high
turnover areas. Trouser or skirt waist band can be elasticized to accommodate
different sizes.

8. Budget

21
Assignment 1:

Uniform Designing

Design a uniform for a hotel employee of any designation keeping the points
mentioned below:
S.No. Criteria Marks allotted Marks obtained
1. Profile of the Organization 3

2. Department, designation 2

3. Ambience 4

4. Design description 6

5, Design Visuals 6

6. Fabric type with samples 6

7. Accessories 3

8. Comfort and maintenance factor 4

9. Cost 6

10. Presentation 4

11. Team Effort 6

TOTAL 50

22
Sewing Room
A. Activities and areas to be provided
B. Equipment provided.

The first essential for successful sewing is a good work area. Ideally it should be a small
room set apart for the purpose.

Activities In The Sewing Room

The following activities are carried out in the sewing room:

23
  Altering uniforms
 Patching of table linen
 Repairing expensive linens such as curtains, bedcovers, and slipovers that require
a minimum of repair.
 Making of pillow cases, sheets and bed spreads.
 Repairing hems of sheets
 Mending of guest clothing.
 Repairing mats and rugs
 Making of pads for the polishing of silver from used mattress pads
 Converting condemned linen into reusable forms
 Stitching of upholstery
 Making recommendations for the quantity of material required for upholstery,
curtains and so on…

Sewing Area
Good lighting in the sewing room is essential. Storage space should be provided for
fabrics, patterns and smaller equipment. A pegboard screen is useful for hanging tools,
clothes and storage bags. The work surface should be large enough, atleast 2*1 sq.m, for
cutting and pinning, and also firm enough to bear the load of the sewing machine. Small
items such as thread, zippers, and trimming should be stored in a basket, workbox or
shallow drawer. Repairs should be made with 100% polyester threads, which give
strength and do not shrink.

SBN /648/AO/3 rd/4th SEM

BSC H& HA

Equipment Provided
Cutting tools
Fabric shears or scissors should be used only for cutting fabrics, as using them on paper
will blunt them. Small scissors with sharp pointed ends for buttonholes, embroidery etc.
A seam ripper cuts stitching without harming the fabric. Pinking shears give a zigzag ,
fray resistant finish to raw edges.

Measuring Tools
Choose a fiberglass tape measure. A metre stick or metre rule is essential. A set square is
needed when cutting upholstery.

24
Pins And Pincushions
Use fine, sharp pins, preferably 18mm long.

Needles And Thimble

Needles are graded by numbers ranging from 1 to 24.
Thimbles are protective covers worn on the thumb and the second finger when sewing.

Clips And Weights

Pattern Paper

Sewing Machines.

BASIC HAND STITCHES

Temporary stitches/ tacking/ Basing

1. even basting: here the stitches and spacing between them are equal to each other in
length.
2. uneven basting: here, the length of the stitches on the upper side is at least twice that
on the underside.
3. extra-firm basting: take a long stitch of about 1.5 cm and then take two or three short
stitches for the same length.

Permanent Stitches
For all permanent stitches, a single strand of thread matching the predominant colour of
the fabric of the fabric is used.
1. joining stitches: these are used to sew two pieces of fabric together and make a seam.
2. running stitch: very similar to basting but the stitches are smaller.
3. backstitch: this si a strong stitch and sometimes substituted for machine stitching.

Edge Finishing Stitches

These are used at the raw edges of the unhemmed fabric.
1. plain hemming: this is used to secure down a folded edge of a material.
2. blind hemming/ invisible hemming/ slip stitch.: these stitches are like plain hemming
stitches, except that they are farther apart.
3. overcastting: this is the customary stitch for finishing the raw edges of the fabric to
prevent them from unraveling.
4. whipping: this is mainly used for joining two edges and for finishing the edge of fine
materials.
5. buttonhole stitch: also known as blanket stitch as it is often used as an edging on
blankets.

25
Fasteners: used on garments to keep plackets closed.

Write the job specification of a seamstress or tailor

2. LAUNDRY & STAIN REMOVAL

Chapter Outline

A. Commercial and On-site Laundry

B. Flow process of industrial laundering- OPL
C. Stages in the wash cycle
D. Laundry equipment and machines
E. Layout of the laundry
F. Laundry agents
G. Dry cleaning
H. Guest laundry/ valet service
I. Stain removal

Objectives:

At the end of this topic you will be able to:

 Differentiate the different types of laundry and recommend the most suitable laundry
for a particular hotel.
 List the different types of laundering equipment and explain their functions.
 List the chemicals used in a laundry and elucidate their composition and functions.
 Illustrate the workflow in a laundry.
 Explain each step in the laundering process and emphasize the importance of each
stage.
 Discuss the four factors which affect laundering.
 Interpret fabric care symbols.
 Draw the staff organization chart of the Laundry.
 List the jobs of each position.
 Design a laundry plan and discuss its salient features.
 Suggest the type of equipment required and their capacities.
 Deduce the causes for various common laundering problems and recommend
remedies.
 Explain dry cleaning.
 Discuss Guest Laundry.
 Classify stains and stain removers with examples.
26
 Explain the different ways of removing stains.
 Enumerate the means by which a stain could be identified.
 Explain the procedure to be followed to remove an unidentifiable stain.
 List the different factors to be considered while removing stains. SBN,AS/648/AO/
 Suggest stain removers and methods to follow for any given stain. 3rd/4th sem Bsc
H&HA
1

LAUNDRY & STAIN REMOVAL

A hotel laundry is responsible for laundering hotel linen, staff uniforms and guests’
personal clothes. Everyday, thousands of linen have to be washed or dry-cleaned, dried
and ironed within a matter of few hours.
Operating a laundry involves operating costs like labour, energy, chemicals and water.
Wrong laundering procedures and indiscriminate use of chemicals can lead to a poor
finish or can cause damage to the fabric.
Hence a person in charge of the laundry needs to have the technical know how in
operating and maintaining a laundry, efficiently. This topic gives an insight into setting
up and running a hotel laundry.

4.1 Types of laundry

A hotel may operate its laundry services through –

(a) Commercial laundries : These laundries cater to hotels on a contract basis. The
contract specifies the rate for laundering different pieces of linen; the time taken for
laundering etc. (Usually the soiled linen are laundered and delivered back within 24 –
48 hours.) They are allowed to keep back 3 – 5% of the soiled linen for stain removal
etc. This is a good option if the hotel does not want to make heavy investment in
setting up their own laundry and has space constraints.

(b) OPL – On Premises Laundry: The hotel has its own laundry, which may be run
by the management or managed on a contract. Setting up a laundry involves high capital
expenditures. The type of equipment to be used, their capacities and how well a laundry
needs to be designed is of par.Many hotels are ready to make this heavy investment to
provide quality service to the guests. More care is taken while laundering, since it is
under the direct responsibility of the hotel. Services are faster (maximum 8 hours),
hence parstocks are reduced. Better supervision and better control and hence longer
life for linen. There are lesser chances of pilferage, since the linen does not leave the
premises. However, contingency plans must be made in case of equipment failure.
One must be able to fall back on a commercial laundry or another hotel laundry.

27
 (c) Laundromats: These are self service laundries, found in motels.

4.2 Work Flow In A Laundry:

1. Collecting soiled linen

2. Transporting soiled linen to laundry
3. Sorting
4. Weighing
5. Spotting (Optional)
6. Washing
7. Extracting
8. Drying
9. Finishing (Ironing)
10. Folding
11. Stacking
12. Transporting fresh linen to linen room.

Collecting Soiled Linens : Room attendants cleaning guestrooms should strip linens
from beds and bath areas and put them directly into the soiled linen bags attached to the
housekeeping cart. Stewards should shake napkins and tablecloths over a waste
receptacle to remove crumbs and food as soon as possible after the table is cleared. These
are then later sent to the linen room. In the linen room ,the soiled linen are sorted,
counted and recorded before they are sent to the Laundry. Soiled linen should be sent
within 24 hours to avoid stains from setting in and prevent the formation of mildew. The
collection time is usually fixed so that it does not hamper the normal functioning of the
linen room. Linens can then be placed in soiled linen hampers or trolleys for delivery to
the laundry.

Transporting Soiled Linens to the Laundry : Linens are either hand-carried or carted
to the OPL. Employees who are hand-carrying linens should be careful not to allow
items to drag on the floor, further soiling them. Dragging linens can also create safety
hazards for staff who could trip over trailing items. Linen carts should be free of
protrusions that could snag or tear items. Carts should move easily, and staff should be
able to load and unload linens without undue bending and stretching.

Sorting: The OPL should contain a sorting area large enough to store a day’s worth of
laundry without slowing down other activities in the OPL. Soiled linens should be sorted

28
 by the degree of soiling
 by the type of fabric
 by the colour of fabric.
This type of sorting help prevent unnecessary wear and damage to linens. Cleaning
rags should always be separated and washed by themselves , never with linen that guests
will use. 3
Sorting by Degree of Soiling: When sorting by degree of soiling, laundry workers divide
linens into three categories: lightly, moderately, and heavily soiled. Heavily soiled items
require heavy duty wash formulas and longer wash time. Moderately or lightly soiled
linens are washed with gentler formulas and in fewer cycles. (Sheets are usually
classified as lightly soiled, while pillow cases are considered moderately soiled.)
Without sorting by soil, all linens would have to be washed in heavy-duty formula.
Lightly soiled items would be over-processed, leading to unnecessary wear. Sorting by
soil also saves repeat washing of items to remove stubborn soils and stains.
Sorting, of course, can lead to partial loads of laundry. Doing too many partial loads
wastes energy and water. However, if heavily soiled fabrics are not washed promptly,
stains could set and ruin the item. Some OPLs solve this problem by providing several
different sizes of washers so that smaller loads can be washed promptly without wasting
water and energy.

Sorting by Linen Type and colour: Different fibers, weaves, and colors require
different cleaning formulas and washing methods. Sorting linens by type ensures that the
right temperature and formulas are used on similar fabrics. Wool and loosely woven
fabrics, for example, require a mild formula and gentle agitation. Colors should not be
washed with chlorine bleach. New colored linens should be washed separately the first
few times to avoid dyeing other fabrics. Some special items such as aprons should be
washed in nylon bags to prevent tangling.

Washing: After linens are sorted, laundry workers collect batches of laundry and deliver
them to the washers. Linens should be weighed before they are put into the washer to
ensure that washers are not overloaded. Weighing is also important for measuring OPL
output Laundry workers at some hotels pre-treat soiled linens before washing them.
However, pre treating laundry takes a great deal of time and can increase labor costs
dramatically. As a result, most OPLs rely on the chemicals used in the washer to clean
linens.
4.3 Wash Cycles : The typical wash process consists of as many as nine steps:

1. Flush/ Prewash (1 to 3 minutes) – Flushes and loosens water-soluble soils using

water alone or water with little detergent. This stage prepares the clothes for the
next stage.
2. Break (5 to 8 minutes, optional) – A high alkaline break (soil loosening) product
is added, which may be followed by additional flushes. The break cycle is usually
at medium temperature and low water level.

29
 3. Suds/ Mainwash (5 to 8 minutes) – This is the actual wash cycle to which
detergent is added. Items are agitated in hot water at low water levels.
4. Bleach (5 to 8 minutes, optional) – Bleach is added to kill bacteria, whiten
5. Rinse (3- 5 minutes) – Two or more rinses at medium temperatures and high
water levels are used to remove detergent and soil from the linens.
6. Sour/softener or starch/sizing (3 to 5 minutes) – Softeners and sours are added to
7. condition fabric. The cycle runs at medium temperature and at low water levels.
Starches are added to stiffen cotton fabrics; sizing is added for polyester blends.
Starching/sizing replaces the sour/softener step.
8. Extract (1 to 5 minutes) – A high-speed spin removes most of the moisture from
the linens. The length of the spin depends on fabric type, extractor capacity, and
extractor speed.
Soaking of very soiled clothes are done. This is optional.

Extracting: Extracting removes excess moisture from laundered items through a high-
speed spin. This step is important because it reduces the weight of the laundry and makes
it easier for workers to lift the laundry and move it to dryers. Extracting also reduces
drying time. Most washing machines now have extracting capabilities.

Drying ; Items that are dried generally include towels, washcloths, and some no-iron
items. Drying times and temperatures vary considerably for different types of linens. In
every case, however, drying should be followed by a cool-down tumbling period to
prevent the hot linens from being damaged or wrinkled by rapid cooling and handling.
After drying, linens should be removed immediately for folding. If folding is delayed,
wrinkles will set in.
Dryers should never be pre-warmed or run when empty. This can lead to “hot spots”
which can damage fabric or cause fires. It also wastes energy.

Ironing : Sheets, pillowcases, table cloths, and slightly damp napkins go directly to
flatwork irons. Ironers vary in size and degree of automation. Uniforms are generally
pressed in special ironing equipment. Steam tunnels are being used more often for
removing wrinkles from polyester blend uniforms.

Storing : After folding, the items are post-sorted and stacked. Post-sorting separates any
linen types and sizes that were missed in pre-sorting. There should be enough storage
room for at least one par. Finished items should be allowed to “rest” on shelves for 24
hours after laundering because many types of linens are more easily damaged right after
washing. Once linens are on shelves, yellowing and fading can be spotted quickly.

Transferring Linens to Use Areas : Linens are usually transferred to their use areas via
carts. Fresh linen carts should never be used for soil linen pick up as this may lead to
cross contamination. This is especially important in hospitals. It is a good idea to colour
code fresh and soil linen carts.

30
4.4 Equipment Used In The Laundry

OPL machinery is a major investment in itself and affects the life span of other major
investment-linens. The choice of OPL machines and equipment could mean the
difference between a financially successful and a disastrous OPL. Machines with
insufficient capacity, for example, result in damaged linens, unsatisfactory cleaning
performance, excessive energy and water costs, or increased maintenance costs.
Improperly maintained equipment can also lead to higher linen and equipment costs. List
of machines and equipment used in the laundry are:

1. Washing Machine }
2. Hydro Extractor } or Wash Extractor
3. Tumbler or Drier
4. Finishing Machine - Calendering Machine or Rotary Ironer
- Steam press
- Flat Iron
- Suzies/ Genies
5. Folding Machine
6. Weighing scale
7. Dry cleaning machine
8. Trolleys
9. Cupboards, Shelves, Racks, Tables
10. Sewing Machine
11. Steam cabinets and Tunnels
12. Boilers

Washing Machines

Most washers are made of stainless steel. They are sized by their capacity (that is, the
number of pounds of linen they can handle in a single load). Sizes vary from 10 to 500
kg capacities.
Washers consist of a motor, inside and outside shells, and a casing. The outside shell is
stationary and holds the wash water. The inside shell holds the laundry and is perforated
to allow water for various cycles to flow in and out.
The washer’s motor rotates either the perforated inner shell or an agitator. The rotating
shell or agitator helps the detergent break up soils on fabrics in the wash cycle and
remove detergents and other chemicals during the rinse cycles.

31
Most newer washers have automatic detergent and solution dispensing capabilities.
Equipment should have at least five ports (openings through which detergents can be
poured). – two for detergents and one each for bleach, sour, and softener. Chemicals that
are simply dumped onto the linens can severely damage them.
Most washers have extraction capabilities. The motor spins the inside shell rapidly to
remove most excess water after washing is completed. If the washer cannot remove this
water, a separate extractor must be used. Extractors are available in centrifugal,
hydraulic, and pressure types. Microprocessors are computer controlled washing
machines. After the linen are loaded in, the relevant code is punched in. Based on the
code, the computer decides the type of programme, the temperature and the chemicals to
be utilized for that wash.

Hydro Extractor:

As the name suggests, it extracts water out of the washed linen by means of centrifugal
force or by the application of pressure. After extraction, linen are in a damp condition.
Hydro extractors and washers are also available as a single unit.

Drying Machines: Tumbler or Dryer/ Tumbler Drier:

The damp linen coming out of the hydro extractor are tightly packed. They are put into
tumblers or dryers to loosen them out and also to dry them further. Gas, electricity, or
steam heats air. The air flow must be unrestricted to ensure the dryer’s energy efficiency.

Steam Cabinets and Tunnels

Steam cabinets or tunnels effectively eliminate wrinkles from heavy linens such as
blankets, bedspreads, and curtains. A steam cabinet is simply a box in which articles are
hung and steamed to remove wrinkles. A steam tunnel actually moves articles on
hangers through a tunnel, steaming them and removing the wrinkles as they move
through.

Calendering Machine/Ironing Machine/Rotary Ironer:

This very large machine consists of several heated and well padded rollers which irons
the articles as it passes through. All flat pieces (eg: bedsheets, table cloth, pillow slips)
are passed through this machine. After ironing, the articles are folded automatically by
an electric device (folding machine) or by hand.

Steam press:

Uses heat and steam to press clothes. The neatly folded clothes (e.g. shirt, trousers etc. )
are sandwiched between two plates, the ‘head’ which gets hot and the ‘buck’ , through

32
which the steam is passed. Steam presses have additional attachments like the cuff and
collar press.

Suzies/ Genies:

They are made of inflatable material and are in the shape of a human torso. The
skirt/pant/ coat to be ironed is draped on the suzie. When put on, it is pumped up with
hot air and inflated. The heat and the stretching action, irons the clothes out.

Flat iron/ Hand iron

Trolleys/Rolling/Holding Equipment
Rolling and holding equipment is used for linen handling. Carts are used in most
laundries to move linens and to hold them after they have been sorted for washing,
drying, and finishing. Carts must be kept orderly so that staff can move freely through
the OPL. They must also be carefully marked so that carts for clean linens are not mixed
up with those used for soiled items.

Dry cleaning machine:

Operates like the washing machine; but instead of using water, it uses dry cleaning fluid
like perchlorethylene. Clothes are washed and rinsed in this solution, the solvent is
filtered and re-used automatically in the machine.

Tunnel washers:

Used in very large laundries where tons of linen are washed.These washers are like a
tunnel with different compartments for pre-washing, main washing, rinsing and
extracting. As soon as the first cycle is finished on the first load of laundry, the wash
moves into the second chamber.The laundry attendant can then load the first chamber
with the next batch.

Sewing Machine – for repair jobs

Cupboards/Shelves/Racks/Tables

Weighing Scales: To weigh linen before loading the machines

4.5 Planning an OPL

33
A decision on whether to include a laundry ideally should be made in the initial planning
stage of a facility. If this is not done, considerable cost may be necessary to change
plumbing and electrical systems. Very hot water, cold water, steam, gas and large sewer
drains and water lines are essential plumbing considerations. Hot water should be
available between 160 and180 degrees for proper sanitation in the machines. Both 115
and 220 grounded electric outlets should be provided in strategic locations for the laundry
equipment.

Location
The location of the laundry is strategic because of transportation problems and the noisy
and humid nature of the area. The laundry should, if at all possible, be easily accessible
from the linen room so that heavy bundles of laundry can easily be transported from one
location to another. It should be located away from guest areas because of the noise,
vibration and humidity problems unique to a laundry. It should preferably be on the
outside of the building to provide adequate venting. The laundry should be located so
that it can be operated and/or used by both men and women.

To minimize installation cost and disruption, check out utilities and drains available in
this location.

Size:

It is difficult to state an optimum size for laundry because of the many variables that have
to be considered for individual needs. Rule of thumb for hotels is 7 sq ft./room.(not
including soil storage).For soil storage: 1cu.ft. for every 8 lbs.(upto a height of 4 ft.)

Equipment selection

Laundry equipment must be considered in relation to initial cost, life expectancy,

maintenance and depreciation. Local costs of utilities such as electricity, water and gas
need to be considered.

Generally it's wise to install two small washers rather than one big one. This is because:
 it will take less time to accumulate a full load for a smaller machine;
 you'll have a backup if one machine needs service;
 you'll be able to handle small, odd lots more efficiently;
 you'll be able to wash two different types of goods(e.g. heavily soiled uniforms and
lightly soiled sheets) concurrently;
 small machines impose less of a shock load on hot water and electrical systems.

Exceptions which call for a single large machine rather than two small models:

34
 when the choice is between one 35-lb, commercial machine or several home appliance
washers (here, choose the commercial machine because of professional washing
quality, durability, and efficiency);
 when space won't permit two machines;
 when the capital budget won't permit two machines (generally. one large model costs
less than two small models).

Where a choice is available, consider buying one washer-extractor with high speed
extraction and one with low speed extraction. The former can be used for towels as well
as permanent press sheets, and the latter can be dedicated to permanent press sheets
(which need less extraction speed). This will reduce the total price.

An extractor is a machine that forces most of the moisture out of the laundry by applying
centrifugal force. After extraction, the wet laundry weighs about 1 1/2 times the weight
of dry laundry. Combination washer-extractors cost less than two separate machines,
require less space and eliminate one step in the laundry process (i.e., removing the wet
laundry from the washer and putting it into an extractor). A washer-extractor with a 25
lb. capacity will take approximately 25 minutes to complete a cycle.

Regardless of whether a separate washer and extractor are selected, a dryer is needed.
Commercial dryers are referred to as tumblers. In general, the tumbler should have a
capacity of about 25 per cent greater than the extractor. By estimating the laundry
requirements by day, week, and year, the capacities and the number of machines required
can be calculated.

Wet laundry must be moved from the washer-extractor to the dryer; dry laundry must be
moved to storage shelves and to shower areas and equipment issue areas. To facilitate
these transfers, utility baskets, hampers and/or trucks must be provided.

A work table, with casters on the legs, is very convenient for folding towels and other
laundry. It can readily be moved about the room as needed. There should be cupboards
or bins for storage of detergents, soaps, bleaches and other cleaning agents.

Layout

The layout of the laundry should be such that there is an easy flow of traffic. In
positioning machines, pay close attention to entries, exits, columns, drain locations,
exhaust areas, ventilation, and machinery access. Separate the soiled and clean laundry
handling areas as much as possible, to prevent recontamination of clean goods.

Doors need to be large enough to initially get the equipment into the room as well as
being large enough to effectively enter and exit with utility carts and/or laundry baskets
Swinging doors are good for cart movement. They should have windows for safety and
bumpers or guards to protect their appearance. Thresholds should be flush.
35
Ceilings should be impervious to moisture and have good sound absorption qualities. An
8 to 10 foot high ceiling is sufficient. Floors are very important in the laundry. They
should be level concrete slabs capable of supporting the heavy cleaning machines. The
floor around the machines should be sloped and there should not be any low spots in the
floor where water can pool. Concrete is the most suitable floor material and can be
covered by one of the synthetic resinous materials available with
a smooth yet non slip surface.

The walls should be constructed of a material that is durable, moisture resistant and
insulating. Windows should be avoided so that wall space can be used for storage
shelves and bins; however if they are required, care should be given as to their placement
in order to eliminate glare. Any windows should be constructed with wire glass and be
located high on the wall.

Allow at least 18 inches between machines (the same applies to a side wall). Dryers can
usually be placed side by side (allow about an inch between them).Provide at least two
feet between the back of the machine and the wall. If space is tight, try locating machines
in front of a large door to a hall or to the outside. The door can be opened for servicing
the machines.

Try to locate dryers next to an outside wall. They must be vented. Soiled storage and
sorting should take place near the washers. Dryers should be a minimal distance from the
washers, but they should not interfere with loading and unloading (or sorting).

The folding table and area should be located so that finished work is moving toward its
final storage area in preparation for distribution.

Labor

First check within the organization for employees with regular slack periods, you may
use them to help in the laundry.

One rule of thumb for a small institutional laundry is that one person would be able to
handle about 80 lbs. an hour.

Other Costs

Costs of supplies such as soap, bleach and softening agents should be estimated, and
consideration should be given as to how bulk quantities of these supplies will be stored.
Decisions have to be made as to who will maintain and supervise the laundry and what
work force will be utilized.

36
After all these factors have been considered, comparisons can be made with commercial
laundry charges to check out an OPL's feasibility.

37
Activity 1 : Draw the layout of a full fledge laundry of a five star hotel of 200
guest rooms. Mark the placements of equipments(as per scale)

4.6 Chemicals Used In Laundering / laundry agents

Hotel and other commercial OPLs use many more chemicals to wash linens than people
use in their washers at home.The hotel laundry “fine-tunes’ its chemicals to ensure an
effective wash that leaves linens looking as close to new as possible.The following list
provides a brief description of the major categories of chemicals used in laundry
operations.

Water : is the major cleaning agent in laundering. Water must be soft, clean and devoid
of minerals to give a good wash. Hard water can prevent lather formation and damage
clothes in the long run. White colored clothes turn grey in hard water. Hard water can
also clog pipelines. Hence hard water must be softened.

Detergent:

Water by itself cannot clean fabrics, due to its surface tension. Hence detergents are used.
A good detergent must have the following properties:
 Wetting properties
 Emulsifying
 Suspending
In addition, detergents must be:
 Readily soluble in water
 Effective in all kinds of water and over a wide range of temperatures.
 Harmless on skin and fabrics.
 Able to clean effectively with minimum efforts
 Rinsed away easily
 Biodegradable

Detergents can be in the form of a liquid, powder or cake. Liquid detergent disperses well
in water. However, it does not have all the ingredients of a powdered detergent. Liquid
detergents are normally used for washing delicate fabrics.

Detergents are also available as:

Pure Soaps or Neutral Soaps are used for delicate garments. They are formed by
saponification. They do not act in hard water

39
Synthetic Detergents act in hard water and they have several chemical additives to act on
different types of fabrics and varied range of temperatures.
Built soap / Buildersare highly alkaline in nature and are used for highly soiled linen.
Detergents with enzyme have pepsin in them.They help in breaking protein stains.
However the wash temperature must not exceed 50 degrees centigrade as pepsin gets
inactivated.

Synthetic detergents are commonly used in laundering. Their basic ingredient is

surfactant. Surfactants can be cationic, anionic or non ionic.
Other Additives are :

(1) Alkaline Builders eg: Soda, Borates, Silicates and Complex phosphates
(2) Sodium Silicate – Prevents corrosion
(3) Sodium Sulphate – Bulking agent . Constitute 20%
(4) Sodium Carboxy Methyl Cellulose – Dirt suspension in cotton fabrics
Ethyl Hydroxy Ethyl Cellulose – Dirt suspension in synethtics
(5) Sodium Perborate or Sodium Percarbonate – Oxidising bleach. Removes stains 85
– 100 C
(6) Tetra Acetyl Ethylene Diamine (TAED) – Bleaching agent. Lower temperature
(7) Foam/Lather stabilizers – Ethanolamides
(8) Fluoresers
(9) Enzymes
(10)Germicides, Perfumes, Dyestuff

Alkalies : Alkalies or alkaline builders help detergents lather better and keep stains
suspended in the wash water after they have been loosened and lifted from the fabric.
Alkalies also help neutralize acidic stains (most stains are acidic),making the detergent
more effective. E.g. soda, borax.

Bleaches: Bleaches cause strong chemical reactions that, if not carefully controlled, can
damage fabrics. Used properly, bleaches help remove stains, kill bacteria, and whiten
fabrics.
Caution: Avoid
 Oxidising bleaches on rust stains as they get fixed.
 Reducing bleaches on wool and silk as they get yellowed.
 Chlorine bleach on polyester and polyester blends as they ge damaged.

Antichlors are used to neutralize the chlorine left behind by chlorine bleach.
E.g. sodium thiosulphate . Polyester fibers retain chlorine, and for this reason is typically
treated with antichlors when chlorine bleach is used.

40
Fabric (optical) brighteners. Brighteners make white fabrics seem whiter by changing the
wavelength of ultra violet rays. These chemicals are often pre-mixed with detergents and
soaps.

Mildewcides. Mildewcides prevent the growth of bacteria and fungus on linens for up to
30 days. Both these types of micro organisms can cause permanent stains that ruin
linens. Moisture makes a good breeding ground for mildew growth. Therefore, soiled
damp linen should be washed promptly and not allowed to sit in carts for long periods.
Clean linens should be dried and/or ironed as they are removed from washers or
extractors.

Sours. Sours are basically mild acids used to neutralize any residual alkalinity in fabrics
after washing and rinsing. Detergents and bleaches contain alkali, and any residual alkali
can damage fibers and cause yellowing and fading. In addition, residual alkalies can
cause skin irritation and leave odors.

Fabric softeners. Softeners make fabrics more supple and easier to finish. Softeners are
added with sours in the final wash cycle. They can reduce flatwork ironing, speed up
extraction, reduce drying time, and reduce static electricity in the fabric. Too much
softener can decrease a fabric’s absorbency.

Starches. Starches give linens a crisp appearance that stands up during the items’ use. If
they are used, starches should be added in the final step in the washing process.

Four Factors In Laundering:

1. Temperature
2. Mechanical Action
3. Chemical Action
4. Time

1. Temperature: the major reason why we wash in hot water. “For every 10 ºC rise in
temperature, the rate at which soil is removed is doubled”.

High temperature has other advantages and disadvantages.

Advantages Disadvantages
Melts fats Fixed protein soils
Disinfects linen Costs energy
Decomposes wool
Can bleed colour
If not carefully cooled, causes creasing of polyester

2. Mechanical Action: Physically breaks up soil and detaches soil from linen.
41
Factors affecting mechanical action:
 Loading – amount of linen in machine.
 Water levels – amount of water in machine
 Foam
 Machine type
 Type and size of pockets

3. Time:
Generally the longer the wash the better!

Exceptions:
The heavier the degree of soiling; the shorter the first wash should be
If a main wash of more than 16 minutes is required, it is better to do two eight minute
washes

4.7 Dry Cleaning

This is the cleaning of fabrics in a substantially non-aqueous medium. In dry cleaning,

dry powders and liquids such as perchloro ethylene, benzene etc are used to remove
stains .Unlike laundering, dry cleaning does not cause swelling of the fibers and thus does
not lead to shrinkage, wrinkles and bleeding of colours

Advantages of dry cleaning

 Dry cleaning suits all fabrics

 Causes no shrinkage
 Does not flatten the pile of fabric such as velvet
 Finishes are retained even after dry cleaning
 Colours do not bleed
 Stains are easily removed
Disadvantages

 Expensive
 dry cleaning solvents are harmfull to health if inhaled
 after dry cleaning a certain un pleasant smell is retained

Process of dry cleaning

Marking
Every article is marked individually to facilitate identification

Sorting
Garments are sorted into:
 white and light coloured clothes
 dark coloured clothes
42
  white and light coloured woolens
 dark coloured woolens
 drapery and furniture covers
 rain clothes

Application of absorbents
Absorbents are applied to remove grease spots from all kinds of materials .The common
absorbents used are starch, powdered magnesia, French chalk, fuller’s earth , bran etc

Pre spotting
Pre spotters are applied using a spotting gun, which uses compressed air to help spray the
solvent on to the stain or a heavily soiled area. solvents such as amyl acetate, emulsifying
agents and enzymes are used for pre spotting.

Cleaning
Clothes are loaded to the dry cleaning cylinder. very delicate clothes are placed in a net
bag.an appropriate solvent is circulated through the clothes. the contact time of the
clothes with the solvent and the rinsed time may vary. immersion and agitation of the
garments in the solvent takes place, loosening the soil and dissolving it.

Extraction
Excess solvent is removed from the garments by centrifugal action in a revolving
perforated cylinder

Drying
After extraction, the garments are dried, temp is controlled and kept around 70 degree
centigrade.

Filtering and distillation of the solvents

Solvents are expensive and therefore filtered out distilled and reused

4.8 Guest Laundry

Managing Guest Laundry is one of the major responsibilities of the Housekeeping

Department.Guest laundry must be picked up in time, laundered and delivered back to the
guests in time without any mix ups. Usually clothes collected in the morning are given
back the same evening. The hotel also caters to Express Laundry which takes about 2
hours. The guests are usually charged extra. Considering the amount of guest laundry
handled in a day, this requires for following proper systems and procedures. Since Guest
Laundry consists of different types of fabric, each will have to be dealt with care
individually.

43
PICK UP TAGGED & WASHED (OR)
RECORDED DRYCLEANED

DELIVERED HUNG (OR) IRONED SORTED

BILLED PACKED

Laundry list
Every guest room is provided with laundry bags and laundry lists .the guest ia expected
to place the soiled clothes in the laundry bag, fill out the laundry form with the necessary
details, and place a call to the house keeping to get the laundry collected.
The valet checks the clothes against the list and take them down to
the linen room .here the clothes are checked for repairs needed and stray items left in the
pockets, they are marked or tagged and details are recorded to avoid misplacement. the
clothes are washed, drycleaned or ironed according to the guest’s requests. before ironing
the clothes are re-sorted according according to the room no.the ironed clothes are packed
and delivered to the guest rooms with the counter foil of the laundry lists.items found in
the pockets are delivered back to the guest along with the laundry.

Valet service

44
4.9 Stain Removal

`Stain’ is a spot or mark of discoloration left on  fabrics by  the contact and absorption of
some foreign substance.  Some stains can  be removed during the normal washing
process.  But certain stain require special treatment with stain removal agents the use of
these agents require care as these can cause weakening of  fibres, bleeding and can
damage the fabric. So, we must  be able  to identify stains as far as possible and should
also  know if certain agents can harm certain types of fabrics.

Stains can be broadly classified as

a) Animal: Caused by blood, egg, milk, meat juices. As  these contain protein
matter; heat must be avoided. Otherwise it may coagulated get fixed into the
article.
b) Vegetable: caused by tea, coffee, cocoa, fruit, wine.  These are  acidic  and
therefore requires alkaline reagents  to  remove them.
c) Grease:  caused by butter, curry, oil  paint,  varnish,  tar. Usually grease solvents
are used to remove them.
d) Dye: can be acidic and alkaline
e) Mineral: rust, black ink, iron mould, certain medicine stains
f) Scorch : caused by a very hot iron
g) Grass:  stains  come under vegetable group but  a  different method  is  used  for
removing the green  coloring  matter  chlorophyll.

The main stain Removal agents are:

(a) Organic solvents:

i) Inflammable eg: benzene, white  spirit, turpentine, acetone,
methylated spirit.
ii) Non-inflammable eg:  carbon  tetrachloride,  perchlorethylene.
These   solvents usually do not harm fabric. But certain solvents
like  acetone dissolves  rayon acetate .Others affect rubber.  These
solvents can remove grease stains and other non-greasy stain like
chewing gum, ballpoint ink, cosmetic stains etc.

(b) Acids:  eg:  oxalic acid, potassium acid oxalate (salt  of lemon).  Certain fibres
and dyes are susceptible to  damage  by acids.  However dilute acids can be used on
whites.  Acids are used  to  remove metal stains like iron mould and  rust.  It is
essential  to neutralize the acid by rinsing the articles  in  a weak  alkaline  solution.
Otherwise any remaining acid can  cut into the fabric and damage it. However animal
fibres (like wool, silk) are susceptible to damage by alkalies)

45
(c) Alkalies: eg: soda, borax. Usually removes vegetable stains like tea, coffee,
coco, wine etc. Alkalies can adversely affect dyes and animal fibres.

(d) Bleaches:  are used to whiten an article. It should be  used carefully as this can
weaken fibres. Bleaches can be (i) oxidising bleaches (ii) reducing bleaches.

(i) Oxidising bleaches: eg: Sodium hypochlorite, hydrogen

peroxide and sodium perborate. Sodium hyp. can damage animal
fibres.  It can remove difficult stains from cotton and linen but  it
fixes iron stains. It can be damage certain fabrics containing
resins (50/50  polyester/cotton) as the resins tend to retain
chlorine. Usually an  antichlor eg: sodiumthiosulphate is  added
to  the final rinse to remove all traces of chlorine.Hydrogen
peroxide is a slower acting agent and is usually used on
whites.Sodium perborate is present in soaps and detergents. It is
safe and used on most fabrics.
(ii) Reducing bleaches: eg: sodium hydrosulphite. These remove
oxygen  or  add hydrogen to the fabric. It can be  used  on  most
white  fabrics  and can also be used to remove  rust  stains  and
stripping  dyes.  However certain white  articles  bleached  by
reduction can get yellowed in sunlight. eg: wool, spandex.

(e) Enzymes: eg: powdered pepsin. Used for the removal of protein  stains on all fabric.
Heat must be avoided as it can coagulate and fix protein stains.

Different Methods Of Removing Stains:

1 Dry cleaning method:-

Remove surface deposit
Dab stain with a pad saturated in the recommended solvent.
Blot dry after each application.
Launder.

2 Absorbent Method:
Remove surface deposit
Apply absorbent powder thickly over
Flatten gently
Remove when saturated.

3. Sponging and soaking Method

Non washable fabric
Remove surface deposit

46
 Sponge with cold water
Pour cold water from a height of 2 - 3 feet.
Washable fabric
Remove deposit
Rinse with cold or warm water
Soak in the recommended cleaning solution
Sponge with cleaning solution.
Rinse in water and Blot dry.

4. Sponging and Soaking Method: (Upholstery/Carpet)

Sponge the stain using shampoo foam
Blot dry
Rinse with cold water by sponging
Leave it to dry.
If stain persists - follow Method 1or seek professional help

5. Boiling Water Method-

Stretch fabric over basin
Sprinkle stain with a little detergent or borax
Pour boiling water through the stained part from a height of 2 - 3 feet.
Rinse

6. Bleaching Method

To treat an unknown stain

i) Soak in cold water.
ii) Dry and use a grease solvent.
iii) Use an acid
iv) Use an alkali
It is essential to remove agents completely by neutralising, washing or rinsing the
fabric.

Factors to be kept in mind while stain removal:-

1. Treat stains as soon as possible.
2. Consider the fabric. Follow manufacturer's instructions.
3. Check the effect of the remover in an unimportant part.
4. Use weakest methods first
5. Use weak removers
6. Work from the outside of the stain to the inside.
7. Acidic or alkaline removers must be neutralised after application.
8. After treating; launder or dry clean.

47
Removal Of Common Stains

Alcohol
1. Wipe up immediately and sponge with warm water.
2. Use detergent solution and rinse.
3. If necessary, use chlorine/hydrogen peroxide bleach.

Ball point
1. Use methylated spirit or se glycerine with ammonia solution.
2. If necessary, use chlorine bleach solution.

Beer
1. For dried stains, use hydrogen peroxide solution (whites) or white vinegar
(colored).

Blood
1. Soak immediately in cold water.
2. Wash in warm enzyme detergent solution or soak in hydrogen peroxide
solution.
3. For dried stains use ammonia.

Candle wax
1. Scrape off deposit.
2. Place a blotting paper over and under the stain and pass a warm iron over it.
Change the paper and repeat the process until the wax is absorbed.
3. Remove any remnant discoloration with methylated spirit or dry cleaner.

Chewing gum
1. Chill with ice to harden and scrape off.
2. Use dry cleaner.

Chocolate, Cocoa
1. Scrape off deposit.
2. Use enzyme detergent solution or borax solution.
3. If necessary, use dry cleaner.

Coffee

48
 1. Wash off immediately.
2. Use borax solution.
3. For dried stains, use glycerine solution.
4. If necessary use chlorine bleach.

Cosmetics ( Lipstick, foundation, blusher)

1. Remove surface deposit.
2. Sponge with glycerine. Rinse.
3. Use dry cleaner.

Curry
1. Remove deposit and use glycerine solution.
2. Use enzyme detergent solution or ammonia solution.
3. If necessary, bleach.

Egg
1. Scrape off deposit.
2. Soak in cold salt water.
3. Use enzyme detergent solution.

Fish slime
1. Soak in salt water and wash as usual.

Fat/Grease
1. Remove surface deposit.
2. Use absorbent powder
3. Or use blotting paper and warm iron.
4. Wash in warm detergent solution or dry cleaner.

Jam/Ketchup
1. Remove surface deposit.
2. Wash with detergent.
3. If necessary, use bleach.

Metal polish
1. Use spirit or dry cleaner.

Mildew
1. Moisten with lime juice and salt.
2. Dry in the sun.
3. If necessary use hydrogen peroxide or chlorine bleach solution.

Mud
1. Remove surface deposit.

49
 2. Use detergent solution.
3. For dried stains, brush and use drycleaner.

Nail varnish
1. Remove surface deposit. Use non-oily nail polish remover or methylated spirit.

Paint, oil based

1. Remove surface deposit
2. Use thinner/ turpentine/ white spirit.

Paint, water based

1. Remove deposit.
2. Wash in cold water.
3. For dried stains, use methylated spirit.

Pencil
1. Use an eraser.
2. If necessary, use a drycleaner.

Perfume
1. Sponge with water immediately
2. Use glycerine solution.

Perspiration
1. Sponge with warm enzyme detergent solution or use ammonia solution.
2. For old stains use white vinegar solution.
3. If necessary use hydrogen peroxide solution/ chlorine bleach solution or dry
cleaner.

Resin
1. Use eucalyptus oil or thinner.

Rust
1. Use lime juice and salt.
2. Or use oxalic acid.(2%)

Sand
1. Brush off excess.
2. Soak in detergent solution.

Scorch
1. Soak in borax/ hydrogen peroxide/ ammonia solution. May be impossible to
remove from wool, silk.

50
 2. For non washables, rub with glycerine solution. If necessary, sponge with
borax solution.

Shoe polish
1. Remove surface deposit.
2. Use dry cleaner or spirit.

Smoke/Soot
1. Vacuum deposit.
2. Soak in detergent solution.
3. Use dry cleaner for non-washables.

Tobacco/Grass
1. Use eucalyptus oil/glycerine/ methylated spirit
2.  If necessary, use  dry  cleaner  or  chlorine bleach.

Urine
1. Rinse in cold water and launder as normal.
2. For dried stains soak in enzyme detergent solution.
3. If necessary, use hydrogen peroxide and ammonia solution.

Vomit
1. Remove surface deposit.
2. Rinse in cold running water.
3. Soak in enzyme detergent solution.

51
 3.9 Common Laundry Problems

Problem Cause Solution

1. Graying Too little detergent Increase amount of detergent; add bleach

Wash cycle temperature too low Increase temperature.
Poor sorting; transfer of soiling Rewash with increased detergent at hottest possible temperature. Use
occurs suitable bleach.
Do not dry. Rewash with detergent bleach. Launder new colored
Color "bleeding" clothes separately, especially the first few times.
Soften water or use synthetic detergent.
Pure Soap used in hard water
2. Yellowing Insufficient detergent Increase the amount of detergent or bleach.
Wash temp. too low Increase temperature.
Use of chlorine bleach on wool, silk Yellowed items cannot be restored.
or spandex items. Avoid chlorine bleach on such items

3. Rust Stains Iron/Manganese in water supply Rewash with a commercial stain remover. Do not use chlorine bleach.
pipes or water heater. Use water softener. If rust is in pipes, run the water for sometime to
clear the line.
4. Blue Stains Blue color in detergent, fluorescer or For detergent or fluorescer stains soak items for an hour in a solution
fabric softener softener. of one part white vinegar per four parts of water. For softener stains,
rub with bar soap and wash. To prevent stains, use a liquid detergent
or fluorescer
Soak in a plastic container in a faded solution of 1 cup white vinegar
to one gallon water. To prevent, switch to a liquid detergent.

5. Poor soil Too little detergent Increase amount.

52
removal Wash temperature too low Increase temperature
Overloading washer Wash fewer items per load, sort properly; use the proper amount of
detergent and water temperature.
6. Greasy or oil Too little detergent Treat with stain remover; increase stains the amount of detergent.
Wash temperature too low Wash in higher temperature.
Undiluted fabric softener has come in Rub fabric with bar soap and wash;.
to contact with fabric dilute the fabric softener before adding .

7. Residue of Undissolved detergent (especially Add detergent to the washer before putting the clothes in and then
powder noticeable on dark clothes ). start washer. Remove stain by mixing up of one cup of white vinegar
to one gallon of warm water.
Non-phosphate granular detergent To prevent residue, switch to a liquid detergent.
combines with water minerals and
forms residue

8. Lint Improper sorting (mixing napped Prevent problems by sorting more carefully.
fabrics with others)
Tissue in aprons or uniform pockets. Check pockets before laundering.
Clogged washer lint filter or dryer Clean filters and screens after lint screen each use. Dry items and pat
masking or transparent tape, rewash and use fabric softener in final
rinse.
Over drying causes static electricity Rewash items using fabric softener; remove items from dryers when
which attracts lint. they are slightly damp.

9. Holes, tears, Incorrect use of chlorine bleach Always use bleach dispenser and bleach with 4 parts water; never
snags pour directly on linens.
Unfastened zippers, hooks, buckles Fasten them before washing.
Burrs in washer Inspect and repair as necessary.
Washer overload Avoid overload.

10. Color fading Unstable dye Test fabrics for color fastness before hand. Wash colored items

53
 separately
Wash temperature too hot Use cooler water.
Improper use of bleach Use oxygen bleach, if necessary.
Undiluted bleach poured on fabric Dilute bleach.

11. Wrinkling Failure to use correct cycle. Use perm. press cycle; cooler temperature;
Overdrying Remove dried clothes from the drier immediately.
Washer/dryer overload Do not overload.

12. Shrinking Overdrying Reduce drying time; remove items while damp and stretch knits back
into shape; dry flat
Residual shrinking Allow for some shrinking when purchasing items.
Agitation of wool items Lower agitation and reduce extraction speed.

13. Pilling Synthetics pill naturally with wear Prevent unnecessary pill by using fabric softener and spray starch or
fabric finish.

14.Glazed or fused Dryer/iron heat too high Lower heat.

15. Loss of Washing/ drying temperature too Reduce heat

absorbency high
Too much fabric softener Use less softener.

54
 FLOWER ARRANGEMENT

Chapter Outline:

4.1 History of Flower arrangement

4.2. Elements of Flower arrangement
4.3. Principles of Flower arrangement
4.4. Different types of Flower arrangement
4.5. Basic styles and Outlines of Flower arrangement
4.6. Placement of Flower arrangements
4.7 Basic equipment and tools used
4.8 Conditioning of flowers
4.9 Use of flowers in hotels

Objectives:
At the end of this chapter you must be able to:
 Discuss the elements and principles that are to be followed in flower
arrangements.
 List, explain and identify the different types of flower arrangements.
 List, illustrate and explain the Basic styles and Outlines of Flower arrangement
 Recommend where these styles could be used.
 Suggest placement of Flower arrangements.
 List the basic equipment and tools used and indicate how they could be used.
 Enumerate the different ways of conditioning flowers to last longer.
 Discuss use of flowers in hotels.

4.2 Elements of Flower Arrangement

a. Line: Can be vertical or horizontal, diagonal, curved.

b. Form: Lines put together to provide a three dimensional effect
c. Texture: Can be soft, smooth, shiny, rough or scaly.
d. Colours: Adds interest. Bright colours such as red, orange, and yellow add
warmth whereas, deep green blue, purple give a cooling effect to the
surrounding.
e. Space and size are also elements to be taken into consideration.

4.3 Principles of Flower Arrangement

The above elements contribute to the following six principals.

a. Harmony: This can be brought about by using forms, textures, colours etc. that
are similar.
b. Contrast: If all elements used are similar, it could look very monotonous. So,
contrast can be brought about by using different elements. Caution: Too much
of contrast can be disturbing.

55
 SBN /648/AO /
3rd/4th Bsc
H&HA

c. Balance: This relates to the "size" of the flowers and their placement. Larger
and darker flowers look heavier and they are kept towards the bottom center
whereas, smaller and lighter flowers radiate away from the central point.
Balance can be symmetrical (formal) when the arrangement looks similar on
either side. An asymmetrically balanced (informal) arrangement can look
interesting.
d. Proportion & Scale: Flowers should be in proportion with the vase and the
arrangement should be in proportion with the location. For eg. Reception
counters should have a tall one sided arrangement. In case of tall vases the
tallest point in the arrangement should not exceed 1 & 1/2 of the vase. In case of
a flat vase, the tallest point should not be more than 1 & 1/2 times the width of
the vase.
e. Emphasis: It can be brought about by contrasting colours (red roses with green
ferns) or by contrasting texture or arrangement. The best flowers are placed at
the focal point to attract attention. Helpers or supporters (like foliage) enhance
the decorative value.
f. Rhythm: Produced by a continuous flow of lines by repetition, radiation and
alternation.

Following some of the above principals can produce a pleasing arrangement.

(Arrangements need not follow all the principles).

Activity 1: Illustrate the difference between symmetrical and asymmetrical

balance, and proportion & scale rules related to a tall and shallow vase..

4.4 Different types of flower arrangement

a. Traditional or Western: These arrangements are formal mass arrangements.

Various types and colours of flowers and foliage are used to give a symmetrical
look from all sides.
b. Abstract: Based on structural designs or geometric patterns.
c. Japanese: Ikebana, Moribana and Rikkua are the most popular. Japanese
arrangement conveys a lot of meaning. Ikebana follows the principal of three
points; the tallest depicts heaven, the middle point, man and the lowest point
depicts earth. In Ikebana all these three points converge in the vase; whereas in
Moribana , flat shallow vase is used and the points don't converge.
d. Free style: Combination of Western and Ikebana styles with the inclusion of
one's own variations.

56
 e. Miniature: Very small arrangements made in very small vases using delicate
flowers and foliage.
f. Floating: Flowers, leaves, plants usually water plants are arranged in vases
which are floated in large containers.
g. Dry arrangement: Preserved flowers, drift wood, leaves are used. They are
allowed to dry and coated with a clear varnish.

Activity 2: Differentiate by illustration – Ikebana and Moribana.

4.5 Six basic Styles and Outlines

1. Line arrangement

a. Vertical arrangements: A tall arrangement with a strong upward movement.

Stems originating from a central point at the base of the arrangement.
b. Horizontal arrangement: A shallow arrangement often used on dining tables.
The focal point is towards the center and the stems radiate in all directions from
this point.

2. Triangular arrangement: The arrangement shape may be equally balanced on each

side or it can be asymmetrical. First, the basic outline of the form is created; then, it is
filled with the flowers or foliage of various lengths.

3. All around arrangement:A circular/oval outline and a balanced and similar

appearance from all sides. All stems radiate from a central point both vertically and
horizontally.

4. One-sided facing arrangements

5. Crescent arrangement: The crescent may be symmetrical or asymmetrical.

6. Landscape designs: It represents a natural setting such as a countryside, garden etc.

Usually a base of slate/ unpolished wood is used. Scale and simplicity are of
paramount importance.

Activity 3: Illustrate different styles – vertical, horizontal, all round, one-

sided ( fan), triangular, crescent.

4.6 Placement of flowers

1. Eye level: On TV tops, tables, counters, alcove etc.

2. High level: Anything above the eye level. Flowers used must be hanging or
trail down. It can also be suspended from the ceiling.

57
 3. Low level: In this case, flowers and vases must be huge and decorative. Even
design of landscape etc. drift wood, large and decorative vases can be used.

4.7 Basic equipment required in flower arrangements

1. Florist scissors or shears - They do not crush the stem like normal scissors.
2. Normal scissors, blades.

3. Pin holders - Also called Kenzan. It has a metallic base with a number of pins
which help in anchoring the stalks. While buying pinholders one must ensure
 that the base is heavy.
 the needles are sharp.
 it should not rust in water
 it should be proportional to the size of the vase.
4. Sponge - Also called oasis. It is synthetically made. It has to be soaked until it
becomes soft. The flowers are inserted into the sponge.
5. Chicken wire mesh - It is crumpled and used as flower holders.
6. Bucket, mug, sprayer.
7. Vases, flowers and foliage.
8. Accessories like pebbles, rubber bands, glass pieces, marbles to conceal the
pinholders. Rubber bands, sewing thread, needles, pins, tooth picks, supporters.

4.8 Conditioning of flowers

For longer lasting flower arrangement:

1. Flowers must be cut in the evening(1/2 hr. after watering) or, early morning.
2. Well formed buds last longer than fully bloomed flowers.
3. Always cut long stalks. If stalks are short extra items like reepers or fillers can
be used.
4. Always cut stalks diagonally rather than a straight slash. This increases the
surface area and the stalk ends do not get choked when pinned onto the pin
holders.
5. Immerse the stalks in a bucket of water immediately after cutting. Leave them
in water for 1 - 2 hrs.
6. It is better to re-cut stalks under water to avoid air bubbles.
7. Leaves should not be soaked in water.
8. Hollow stems can be filled with water, blocked with cotton wool and immersed
in water. Sappy stems must be singed with a candle flame to coagulate the sap
at the end to prevent the sap from oozing out. The stalk ends can be dipped in
boiling water for 2 - 3 minutes. Hard stems can be crushed or slit at the ends to
ease water flow.
9. The flower arrangements should never be placed in sunlight.
10. The water level in the vases must be checked and topped if necessary. If the
water starts smelling it must be changed.
11. A pinch of salt or aspirin in the water helps to keep flowers fresh for a longer
period of time.

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 12. A finished arrangement will not show its holder/s at the base. In a hotel with
gardens, there is usually a horticulturist who deals with the garden, plants and
has a florist to arrange flowers too; otherwise with no garden, a florist works for
the house keeping department and takes care of indoor plants as well as
arranging flowers.

4.9 Use of flowers in hotels

Large arrangements of flowers are generally placed in the lobby, Reception desk,
Restaurants (not on tables), buffets, and bars and in suitable niches as available. Suite
and VIP guests also get arrangements. Some hotels provide a bud vase in every room.
The room attendants make the bud vases while the florists do all the other
arrangements.

Medium round arrangements are provided at the GRE’s disk in the lobby, coffee tables
in the lounges; the hostess desk in Restaurants, etc.

Restaurants have generally bud vases with one or two flowers inside.

Table arrangements for banqueting and conferences must be in low containers and not
high as the guests may not see over them.

Many hotels provide bud vases for offices of Heads of Departments.

On special occasions, festivals etc., a large amount of flowers are required for various
type of arrangements. Some hotels make floral carpets in the Lobby, on special
occasions.

To cut down the expenses on flowers, some hotels use floating arrangements with water
lilies or dried arrangements. These can last a long time.

Bouquets are made on request for the guests. These are normally charged.

Activity 4: List and identify atleast 15 types of flowers and foliages used in
flower arrangements.

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60
 INDOOR GARDENING

Chapter Outline:

1. Common indoor plants.

2. Display and arrangement of indoor plants.
3. Care of house plants.

Indoor plants form an integral part of decoration in a hotel. They add charm to the
architectural beauty of the hotel and complement the interior setting.

The modern architectural designing, air-conditioning, central heating and built-in

`planters’, have facilitated the growing of plants indoor. The house plants which
enliven the indoor environment are the best link between man and nature.

1. Common indoor plants.

These are also known as house plants. There are several species and varieties of indoor
plants, which include both foliage and flowering plants. They come under ornamental
foliage plants, ferns, palms, bromeliads, cacti and succulents, herbaceous annuals,
biennials and perennial flowering plants and bulbous flowers.

Ornamental Foliage Plants: Asparagus, Begonia, Cyprus.

Ferns: Maidenhair Fern, Bird’s Nest Fern, Silver Fern, Boston Fern, Hare’s-Foot
Fern, Squirrel’s-Foot Fern, Brake Fern
Palms: Areca Palm, Kentia Palm, Pygmy Date Palm.
Flowering Plants: Anthurium, Begonia, Fuchsia, Orchids

2. Display and arrangement of indoor plants.

When incorporating plants into the decorative scheme of a room, the same
considerations of taste apply as in flower arranging. Plants are more permanent
than cut flowers and some grow to be big, so scale is very important. There is less
choice in placement because of varying needs of light and temperature. Hence it’s
important to know shade and sun loving plants and place them accordingly.

 Pots arranged in groups are more effective than pots here and there. Since leaves
are a permanent feature, it is important to group together, interestingly
contrasted foliage. Shape may be a more important consideration than colour.
 Plants kept at the back of a group should be taller, or if short, can be kept raised.

648/SBN/ 3rd/4th
Sem/BSc
 If a variety of foliage and colours are used, keep the background plain.
 Plants placed on window ledges can obscure an uninteresting view.

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  Wooden steps placed in corners can display plants in a terraced style.
 If a room is too small, one plant can be placed in a corner on its own or a striking
climber can be encouraged to travel up a shelf.
 A small attractive plant in an interesting container or a miniature dish garden can
be placed on a coffee table.
 Wire or wicker baskets, bird cages or any hanging bowls could be hung from the
ceiling. The plants chosen must be of the trailing type.
 Plants placed in ‘empty’ looking corridors can add interest and make the place
look alive.
 Plants can also soften the stark look of a bathroom.

Colorful Window-Boxes

Built-in window-boxes are permanent rectangular structures constructed as projections

outside the windows. These can also be made of wood and fixed outside the window.
With suitable plants they provide a splash of colour to be enjoyed from inside as well as
from outside the window. These often enliven the drab and bare walls and
surroundings.

A better practice is to place potted plants inside the window box then to plant directly in
it. The advantage in this method is that the plants can be placed or removed according
to the need and also help to overcome the difficult task of changing the soil in the box
when it becomes sick. It is thus always possible to have a colourful display of flowers
and foliage and to alter the plant arrangements frequently to break the monotony of any
particular type of display. The box should have proper depth so that the pots placed
inside are not visible from outside. Besides the plant height, colour and size of foliage,
flower colour and size and the time of flowering, the situation (whether sunny or
shaded) is equally important in choosing the plants.

Table Garden and Miniature Landscapes

A desert or woodland scene, rock garden or formal garden scene can be created with the
use of miniature plants right inside the room. Use of pebbles and stones in the desert
scene or small weathered rocks, moss, etc. in a rock garden produces natural effects. In
formal garden designs, small garden paths using small pieces of slate, green lawn raised
from seeds and cut occasionally with small nail scissors and miniature flower beds and
plants can be used effectively. The planters, particularly the large troughs are often
fitted with legs and castors so that they may be placed at suitable corners in the room
and removed occasionally outside to the verandah or balcony to provide sunshine to
plants whenever required.

Bowl and Dish Garden

Large glass-bowls are also used for growing plants. Regular and proper watering and
light are essential in maintaining the plants indoors in a healthy condition. After two or
three years, when the plants outgrow or lose their form, it may become necessary to
undo the arrangement and create the composition again with small younger ones.

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Terrarium

A terrarium is a rectangular glass case with a cover. Aquarium cases can also be
utilized for this purpose. The terrarium has a glass-cover at the top which is removed
occasionally to provide ventilation which is necessary for the growth of plants. Since
the terrarium is closed the plants do not require frequent watering as the moisture from
the transpiration of leaves and soil evaporation condenses on the glass, returns to the
soil and becomes again available to the plants. If there are not drainage holes at the
bottom of the terrarium a layer of coarse sand and small charcoal pieces about 3-6 cm
thick may be spread at the bottom before filling in the soil mixture consisting of equal
parts of soil, leaf-mould and sand.

The arrangement of plants in the terrarium should be planned before planting.

Overcrowding of plants should be avoided and some space between the plants should
be left to provide a little room for them to grow later. Very fast and vigorous growing
plants should not be included for planting as they may outgrow quickly and smother
other plants. With a proper choice of plants and careful watering, the plants in a
terrarium may live for several years without replacement. However, sometimes one
may have to replace those plants which get smothered by other vigorous growing plants
or which due to diseases or insect infestation.

Bottle Garden

Ferns can be grown successfully in a large bottle. Before planting, the bottle must be
thoroughly cleaned with soap and water and made to sparkle by rubbing it with a clean
cloth. A mixture of coarse and crushed charcoal may be poured into the bottle to form
a 3 cm thick layer at the bottom and later a mixture of equal parts of soil, sand and leaf-
mould through a paper funnel. While introducing the soil mixture, care should be taken
that it does not cling to the sides. Small plants can be introduced with a fork or a desert
spoon tied to a thin bamboo cane with wire or tape. With these small tools it is not
difficult to manipulate the soil around the roots of the plant. After planting, the plants
should be watered lightly with a tube and the bottle corked tightly. While planting
great care should be taken to avoid sprinkling soil over the leaves of the plants. Any
soil resting on the surface of the leaves can be washed off with a fine sprayer. The
bottle-garden, like a terrarium requires very little watering.

Pots and Containers

Earthenware, glazed clay, China (porcelain) and plastic pots, dishes, shallow bowls and
troughs and wooden barrels or planters in various sizes and shapes like round,
rectangular, square, oval, elliptical, oblong, cone-shaped, or heart shaped are commonly
used for growing indoor plants. The large containers should be preferably on casters
for easy movement, whenever required. A variety of pottery containers in contemporary
designs is also available in many shapes. However, earthenware pots are less expensive
and being porous provide better aeration of the soil than plastic or ceramic pots. Brass
or copper receptacles, which become hot quickly in summer, are not suitable for

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growing plants in tropical climate. . The pots or containers ma be plain or ornamental
in design, depending upon the interior furnishings of the room with which these should
harmonize in colour as well as in texture. The pots and other receptacles must have
drainage holes at the bottom. It is necessary to stand the pots on platters. A group of
pots may be placed on a metal tray. The water drip after watering will collect in these
platters and trays. It would be better to stand the pots on a block of wood or on pebbles
and stones in the platter to avoid direct and constant contact of plants with water which
is harmful for the growth of plants. Besides it also provides adequate humidity to
plants, particularly during summer. The potted plants kept on stands or wall brackets
should be watered carefully by placing a tray or dish below them for collection of
excess water.

3. Care of House Plants

A proper environment is essential for the healthy growth of plants and it varies with
different house plants. The success in growing a house plant depends largely on the
ability of the grower to provide a satisfactory environment. The proper environment of
a plant comprises of
 light,
 temperature,
 humidity,
 water and
 soil, feeding (nutrition)
 cleaning
 potting and repotting
 pinching and pruning.
 propagation
All these factors are interrelated. Besides,
 diseases and
 insect pests
also affect the health and quality of the plants.

Light

Plants require light for their growth but the intensity of light needed by them is not the
same. Plants like Croton,, Rubber plant, Begonia and a few other flowering plants
require higher intensity of light, and Ferns require medium light. In general, green
foliage plants require less sunlight than those with variegated or coloured leaves. The
plants requiring plenty of sunshine grow best on a south window while those needing
medium light may be placed near east and west windows and the shade-loving plants
on the north side of the room.

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If the room does not get sufficient sunlight it should be supplemented by artificial light.
Fluorescent tubes, two of 40 watts each, and one or two incandescent lamps, 40 – 60
watts each may be placed about 30 – 45 cm above the plants and illuminated for 16
hours a day will provide sufficient light for the growth of plants. Spotlights when
placed at appropriate sites but not too near the plants can be functional as well as useful
to accent the plants.

The plants grown in poor light conditions will show symptoms of weak and lanky
growth and pale leaves. The older leaves die and drop off and the new ones become
smaller in size. When the partial-shade-loving or shade-loving plants are grown in
bright sun, their leaves get scorched, becoming brown and drying later. The plants
should be grown in shade or partial-shade for acclimatization before they are brought
indoors.

Temperature

Day temperatures between 18o to 24oC with night temperatures about 10o C lower are
best for the growth of most of the house plants.

Indian Rubber Plant, ferns, Cacti and succulents thrive best at a higher temperature (21 o
– 27o C) than Begonia, Geranium, and Fuchsia which require a cooler temperature (15 o
– 21o C). The injury to house plants is usually due to warmer temperature and not due
to cold, as the plants generally grow satisfactorily up to a temperature of 15 o C. The
heat injury results in weak and spindle-shaped growth of plants and browning of
leaves.

Humidity

A relative humidity of 40 to 60 per cent is best for the growth of plants. Humidity to
some extent is related to temperature. During summer, the humidity can be increased
by occasionally spraying fine mist of water on the foliage, sponging the leaves with
water and placing the pots on wet moss, moist sand, gravel or pebbles kept in platters or
trays. Low humidity may cause tip-burn in leaves of some foliage plants..

Water

One of the main causes for the injury or mortality of house plants is improper watering,
either inadequate or over watering. The requirement of water varies with different
house plants. Cacti and succulents need less frequent watering then Cyprus and Calla
which can grow even under wet conditions. Generally the plants with thin leaves
require more water than others. Besides this, the frequency of watering will also
depend on the stage of plant growth, size of the plant in relation to its pot, type and size
of pot, season, soil or medium used, light, room temperature, humidity and position of
the plant in the house. Small pots which dry out more rapidly require more frequent

65
watering. Plants in flowering need more water than those in young stages of growth or
those which are newly potted. During summer, when the temperature is high and
humidity low, plants require watering more frequently than in winter when the
temperature is low and plant growth in general is slow. A heavy soil with plenty of
clay requires less frequent watering than a sandy loam soil.

Wilting is often a common indication of insufficient soil moisture but it may also be due
to constantly saturated soil. A plant removed from a dark corner to a sunny situation
may also show signs of wilting.

Pots can be watered both from top and bottom. Watering from the bottom can be done
through a wick or by half submerging the pot in a shallow bowl or basin of water or by
placing the pot in a saucer full of water. In these methods, the water rises up through
the bottom hole and as soon as it reaches the top soil, remove the pot from water, drain
off the excess water and place the pot again at the site where it was before. Watering
from bottom is better than that from top, as it avoids over-watering and it is preferable
for cacti and succulents, African violets and Gloxinia. It is always a good practice to
saturate thoroughly the soil while watering and then again water it when it is on the
verge of drying but not completely dry. Light watering daily may lead to accumulation
of salts at the top or side and cause marginal tip-burning of the leaves.

Soil

A soil mixture containing equal parts of soil, organic matter (leaf-mould, compost or
cowdung manure) and coarse sand is ideal for foliage plants, small quantities of wood
ashes, bonemeal or superphosphate and crushed charcoal are also added to the soil
mixture. About one tablespoonful of bonemeal or a teaspoonful of superphosphate will
be sufficient for a 15 cm pot of soil. The soil mixture should neither be too dry nor too
wet at the time of potting.

Feeding

Generally the nutrients present in the medium containing soil and organic matter are
adequate for the growth of house plants. The plants do not require extra feeding unless
they become pot-bound. After repotting the pot-bound plant in a bigger pot or
container, a nutrient solution prepared by dissolving 3 gm of NPK complex or Rosemix
may be applied to the plant. Feeding can be given to the plants once a fortnight.
Fertilizers or manures should not be applied during winter when the plant is resting or
dormant or growing slowly and also not on a dry soil. Soot water and liquid cow dung
manure are also beneficial to foliage plants. Sometimes when pot-bound plant is not
repotted, the top few centimeters of soil from the pot can be removed and replaced with
a mixture of equal parts of soil and leaf-mould or finely crushed cow dung manure to
which a small amount (one tablespoonful) of bone-meal is added.

Cleaning

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The foliage of house plants must be cleaned regularly by spraying with water to remove
dirt, dust and grease. A small amount of milk or a few drops of vinegar may be added
to the washing water to improve the appearance of leaves. Application of one
teaspoonful of carbonate of ammonia dissolved in one litre of water to foliage plants
brightens their leaves. There are certain chemical formulations, like `leaf shine’ and
other aerosols available, which are sprayed on leaves to give them a glossy appearance.
Syringing the foliage with a fine spray of water is also useful, particularly during
summer. The hairy and silvery-grey leaves should be gently cleaned with a soft brush.
The hairy leaves of African violet and Rex begonia may be gently brushed with a soft-
bristled paint brush.

Potting

A pot appropriate to the size of the plant may be selected for potting. Potting in very
large pots is harmful to plants as it tends to deplete the soil of its nutrients by leaching
before new roots develop and occupy the soil. Before potting, the pot should be
thoroughly cleaned and crocks put over the drainage hole. The plant should be set in
the centre of the pot and the soil filled gently around the roots. When the pot is full the
soil may be firmed by pressing with fingers, leaving about 1 – 2 cm at the top, below
the rim to allow for water. The potted plant should then be watered thoroughly and
placed in partial-shade until it establishes itself.

Repotting

When a plant becomes pot bound with its roots matted around the outside of its earth-
ball, it needs repotting. A few plants, such as, cacti, succulents and Aspidistra which
are slow-growing, do not require frequent repotting. However, the fast-growing
Geranium and Begonia require shifting to a larger pot at least once a year. The plants
are generally repotted during the rainy season when it is easier for them to become
established and form new roots and shoots. After repotting the plant should be
thoroughly watered and kept out of direct sun until it is established

Pinching and Pruning

In Coleus, Bougainvillea, Geranium, Pelargonium, Fuchsia and Chrysanthemum,

pinching is commonly practiced by removing apical shoots or tips to encourage side
growth. It makes the plant bushy. Pruning is done to control the shape of the plant or
to stimulate new growth. Roses are pruned to encourage new growth and for
production of better flowers.
Climbing plants require support to climb and for this purpose moss sticks are ideal.
Vines can also be trained on a trellis, bamboo sticks or strings fixed in the pot. The
climbing plants are trailed on a trellis or strings to form a screen for dividing space in a
large room.

Propagation

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House plants are propagated by seed, stem cutting, leaf cutting, division, runner and air-
layering.

Diseases

The common diseases in house plants are stem-rot and root-rot which are found in cacti
and succulents, usually caused by soil – borne fungi, leaf spot caused by fungi, bacteria
or viruses and powdery mildew caused by fungi. In the case of stem-rot the affected
parts may be removed and sulphur dusted on them. For the control of root-rot soil
sterilization is necessary and the affected plant should be repotted in sterilized soil.
Treat the soil with formalin and cover it with a polythene sheet so that the fumes do not
go outside. After about a fortnight remove the polythene sheet and stir the soil
thoroughly to remove the left-over fumes, if any. This sterilized soil can then be used
in pots. The leaves showing symptoms of leaf spot (yellow and brown) should be
removed and burnt. Sometimes spraying with Bordeaux Mixture helps to control the
leaf spot disease. The powdery mildew which causes grayish-white powdery covering
on stems and leaves, can be controlled by dusting with sulphur.

Insect Pests

The house plants are sometimes attacked by insect pests. Most of them can be easily
picked and destroyed. These may be effectively controlled by spraying or dusting
pesticides.

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 PEST CONTROL

A pest is simply a living thing whose interests conflict with the interest of man. Pest
cause diseases, damage property and contaminate food.

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