Code Words Used in Room Report & Linen and Uniforms

Code words used in Room Report

It is for easy reference that the hotel management decides to use code words in different housekeeping reports. Use of code words saves time. It is very important for the housekeeping staff to have the detailed understanding of all the costs used. Misinterpretation of the codes perhaps causes of a problem during operation. Following are some of the important code used in room report.

V = IT means vacant

O = IT means occupied

LL = IT means Left Luggage

VR = IT means Vacant and Ready

VD = IT means Vacant and Dirty

UR = IT means Under Repair

O.O.O = IT means Out of Order

DND = IT means Do Not Disturb

SB = IT means Scanty Baggage

DL = IT means Double Lock

SL = IT means Single Lock

DLX = IT means Deluxe

DBL = IT means Double

NC = IT means Not Cleared

VIP = IT means Very Important Person

WIP = IT means Very Very important person

CIP = IT means Commercially Important

DNCO = IT means Do Not Check Out

LO = IT means Lock Out

SO = IT means Sleep Out

OC = IT means On-Charge

COMP= IT means Complimentary

FOC= IT means Free of Cost

HWC= IT means Handle with Care

PAX= IT means No of Guest

Linens and Uniforms

The term linen may be misleading to many of us because linen refers only a name to a fiber, which also applies to its corresponding fabric. In terms of hotel, linen represents all types of launderable fabrics. All linens are made up of fabrics. These fibers are either knitted or woven. The physical or chemical properties of the fiber contribute to the nature of fabric, for example, its softness, durability, luster, resistance.

Types of linen

The different types of linen used in the hotel can be categorized in different ways such as guest room linen, bathroom linen, restaurant linen, staff linen, etc but in general there are three types of linen and they are as follows;

1. Bathroom linen
2. Guestroom linen
3. Restaurant linen

1. Bathroom linen

It refers to all linenwhich are used in a bathroom such as a bath towel, hand towel, face towel, mats, etc.

2. Guestroom linen

These linens are used in rooms, for bedding, for example; bed cover, bed sheet, pillow cover, mattress protector, curtains, etc.

3. Resturant Linen

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It refers to all those linen which are used within the restaurant and on the tables such as table cloth, buffet cloth, napkins, tray cloth, frill, wiping cloth, service cloth like waiters cloth, waitress cloth etc.

Handling and Control of Linen and Uniforms

Inventory control

Heavy investment is done in the hotel uniforms and linen, it is necessary to keep a close control over this type of important assets. Effective control is possible through the following practices and they are as follows:

• Control on misuse, shortage, and mix-ups
• Regular stock-taking
• Proper storage
• Spot check

Following points are considered to be important to ensure an effective control over linens and uniforms:

1. Handle linen with care when it is in the faulty chute, carts, baskets, washers, etc. This might tear linen and uniforms.
2. Losses of small pieces of linen can be avoided by keeping mesh bags at strategic points for passing employees.
3. Put restrictions on the misuse of the linen by the employee by inspecting their lockers or finding them for misuse.
4. Laundry should be careful not to use an excessive amount of bleached powder the usual amount is 1 percent of bleach per 100 lb of linen. Also, bleach powder could damage linens and uniform whole washing in more than 150^o.
   
5. Linen should be exchanged strictly on one to one basis.
6. Damp white linen uniforms should not lie on concrete or on iron rods. Concrete stains are almost impossible to remove. Iron rust may cause holes at the point of the contract of washing.
7. Employees must not wipe spillages with white linen. They should use dusters specifically provided for the purpose.

Laundry should load washing machines properly. Under loading could "beat up" linen. Hydro extractors on high-speed operation could tear fabrics. Laundry tumbles should be checked regularly for pins, paper, clips, etc. That could prick holes into fabrics. Proper pressure and heat must be kept on all irons as it could cause burn stains.

Storage of linen and uniforms

Storage condition

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

Few more consideration while storing linen and uniforms

1. Uniforms of better quality materials should be preferably be hung in the cupboards.
2. Uniform made of cheaper materials should be separated by size and stacked in racks.
3. Restaurant and room linen should be arranged by size and stacked in shelves.
4. Small items like gloves, caps, ties, bows, etc should be kept in closed cupboards.
5. Soiled uniforms and linen should always be dump into a hamper.
6. For long-standing storage, wrap the items in plastic foils or packs in paper lined cartons after washing. Dark paper is preferred to preserve color. Wrap loosely to ensure air incorporation.
7. Woolen items must be wash before storage. They should be wrapped and sealed in air tight plastic folis.
   
   

Linen Sizes

1. Bath towels must be sized 25centimeters to 45 centimeter
2. Blankets must be sized 72 centimeters to 108 centimeters
3. Bedspread must be sized 72 centimeters to 108 centimeters.
4. Dusters must be sized 22 centimeters.
5. Hand towels must be sized 6 centimeters to 7.5 centimeters.
6. Face towel must be sized 9.5 centimeters to 10.5 centimeters.
7. Moulton must be sized 72 centimeters to 104 centimeters.
8. Mattress protector must be sized 64 centimeters to 96 centimeters.
9. Table napkins must be sized 21 centimeters.
10. Tea napkins must be sized 12 centimeters.
11. Pillow slip must be sized 24 centimeters to 32 centimeters.
12. Pool towels must be sized 36 centimeters to 80 centimeters.
13. Bed sheets must be sized 72 centimeters to 108 centimeters.
14. Table cloth must be sized 90 centimeters
15. Tray cloth must be sized 16 centimeters to 27 centimeters.
16. Tea cosy cover must be sized as per the cosy size
17. Wauters cloth must be sized 18 centimeters to 27 centimeters

Issuing linen and uniforms

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Issuing linen

Linen store keeps an accurate record of the linen in different registers provided. Linens of each concerned department are issued in giving and take manner.

1. Soiled linens are brought to the linen exchange counter.
2. They are counted in the presence of the linen room attendant and the party who brought for exchange.
3. The number of soiled linen is recorded in the linen exchange register including date, types of linen and the name of the department.
4. Now the fresh ones replace the soiled ones, which are also recorded in the register on the same date.
5. If there is any due linen to be issued, they are issued in the following day adding with the number of the soiled linens received.

Issuing uniforms

Staffs in each department are given two sets of uniforms for an even and easy exchange. Soiled uniforms collected from the shift end are sent to the laundry for a wash in two batches.

Soiled uniform given for wash in the morning are received in the afternoon and vice versa. Uniform room keeps a record of the uniforms of each department separately so as to make the exchange job easier. Soiled uniforms are exchanged in the uniform exchange counter with the fresh ones.

References:

Oli, Gopal Singh et.al., Hotel Management Principles and Practices-XI. Buddha Prakashan, Kathmandu.

Bhandari, Saroj Sing et.al., Principles ofHotel Management-XI, Asmita Books Publication Kathmandu