Unit-IV

Laundry

Aims and Objectives

At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following:

Laundry, process of laundering, Equipment used Duties and responsibilities of laundry staff Layout of a laundry, Laundry agents, dry cleaning, guest

laundry and laundry procedures.

Laundry Introduction

Laundry is the area or part of housekeeping where linen is washed and pressed.

The principles of laundering are:

Removal of dirt and stains from the linen articles

Restoring linen articles to their original appearance as far as possible.

Laundry manpower:

The laundry section is usually managed by a Laundry Manager or supervisor and is manned with the following personnel:

Valet Runner - picks ups and delivers guest laundry.Sorter/ marker - sorts, classify and labels laundry items.Linen attendant - does the recording, storage and issuance of linen.Washer - responsible for washing and drying laundry items.Flat Ironer - does the ironing.Steam Presser - performs steam pressing.Dry Cleaner-spotter - assigned to do dry cleaning and spot removal.Seamstress - does mending of guest laundry or employees uniforms.

Duties and responsibilities in detail:

Laundry manager:

Directs, leads, monitors and controls all activities covering linen and laundry service.

Checks quality of laundry service; ensures that laundry standards are complied with and that garments are protected from damages.

Ensures the proper use, storage, and maintenance of linen and laundry equipment, tools and supplies.

Checks equipment regularly for their condition. Looks after their preventive maintenance through periodic cleaning and repair when necessary.

Checks and maintains par stock requirements. Makes requisition whenever needed.

Initiates and supervises weekly inventory of laundry supplies and other items allocated to his unit. Reports losses and damages and takes corrective action against reckless use of equipment.

Sees to it that laundered items are delivered on time. Trains, coaches and supervises his staff. Conducts performance evaluation of his subordinates; conducts appraisal

interview. Attends to complaints regarding linen and laundry service. Performs other related duties as maybe assigned by superior.

Linen Attendant/ Custodian:

Stocks, stores and issues employees’ uniforms, linens, cleaning supplies, guestroom, and public area amenities.

Responsible for the issuance of uniforms as well as guestroom, restaurant and banquet linens, cleaning materials, supplies as well as guestroom amenities; ensures that all issued items are properly recorded and accounted for.

Reports to the Supervisor missing articles, losses, breakages and damaged items in the linen room.

Assists the supervisor in conducting inventories of linen, general supplies and uniforms.

Responsible for the proper arrangement and storage of linen, uniforms and general supplies in the linen room.

Performs side duties like mending, repair of uniforms and baby-sitting. Receives all surrendered linen items; checks if they are complete and in

good condition; endorses soiled linens to laundry section for laundry. Performs other related duties as may be assigned by superior.

Valet Runner:

Responsible for pick-up and delivery of laundry items of guests and those for house use.

Picks up guests’ items for laundry and endorses them to sorter/marker for proper classification.

Checks laundry items for possible damages and immediately informs guests about it. Also indicates noted damages in the endorsement record.

Informs the sorter/marker about the special instructions of guests regarding the latter’s laundry items.

Helps in sorting finished laundry items that are ready for delivery. Delivers processed guests’ laundry making reference to tag number and

room number and makes sure these items are delivered on time. Coordinates with the rooms keeping supervisor for the delivery of all

processed items when guests are not in their rooms. Informs the laundry office of his whereabouts in case there is any call for

pick up and immediate delivery. Coordinates with front office/housekeeping regarding information on room

changes to avoid wrong delivery. Helps in keeping the laundry area clean. Performs other related duties as may be assigned by his/her superior.

Flatwork Ironer / Wrangler:

Performs ironing of linen items in the flatwork machine following the standard procedures.

Sorts all items by classification before running them through the machine. Performs pressing and ironing, straightens edges and smoothly presses

wrinkles; starts and stops machine according to prescribed procedures. Inspects and sorts out stains and damaged linens. Refers them to

supervisor for proper action. Folds duly accomplished items; counts and classifies them. Prepares and keeps records of accomplishments. Cleans work areas and machine. Reports malfunction of machine to superior. Performs other related duties as maybe assigned by supervisor from time

to time.

Washer (Guest Items):

Attends the washing and extracting, drying of all guests laundry and FOC (free of charge) items.

Receives laundry items of guests from the sorter-marker. Sorts and classifies items according to kind, color, and degree of dirt. Inspects items for damages and stains and reports any damage to the

laundry supervisor. Manually cleans with detergent the badly soiled portion of the guests items

prior to machine washing; informs sorter or supervisor regarding irremovable stains for the latter to bring it to attention of the guest.

Loads guests items into the washing machine and performs washing according to standard washing procedures. Unloads washed items and transfer them to the laundry cart.

Loads the extracted items to the drying machine for completion. Inspects and sorts dried items and forwards them to the pressing section

for pressing or ironing. Constantly checks the cleanliness and maintenance of the equipments and

reports the defects to his supervisor. Performs other duties as may be assigned by his/ her superior.

Washer (Linens):

Attends to the washing, extracting and drying of all housekeeping linens such as towels, bed sheets, pillow slips and pillow cases, etc., and also linen used for dining and banquet functions.

Sorts all dirty linens and towels brought into the laundry section. Sorts all dirty linens like tablecloths, napkins and cocktail napkins

received from different food outlets. Loads items into the washing machine and performs washing in

accordance with standard washing procedures. Unloads extracted items and forwards them either mangling or pressing

section. Performs daily cleaning of his area and the machine he is operating. Performs other related duties as maybe assigned by his/her superior.

Seamstress:

Performs sewing or mending of guest room linens as well as those used for banquet and food service operations.

Response for mending and repair of guest garments as well as uniforms and linens for house use.

Mends and repairs torn or damaged curtains, bed cover, skirting of guest rooms.

Maintains the cleanliness and condition of the sewing machine. Reports to the supervisor any malfunctioning of the sewing equipment. Maintains a stock of sewing kit and looks after their safekeeping. Assisting linen attendant in the issuance of guest room linens and banquet

linen during peak season. Performs other related duties as maybe assigned by his/ her superior.

Advantages of On-premises Laundry

Time taken for laundering is reduced because transportation is eliminated Linen is readily available especially in the case of emergency requirements Control over the wash process and the laundry agents used making the wear and tear

on linen comparatively much lesser. Pilferage is reduced The ‘par’ stock required is reduced Revenue is earned from guest laundry.

Dis-advantages of On-premises Laundry

Cost of equipment and its maintenance is fairly high Related expenses like printing of forms, employee

taxes, water taxes, energy costs and insurance are high More staff who are technically qualified and adequate

space is required Must be justified by an adequate amount of linen.

Process of Laundering

The following flowchart shows the process of laundering in a chronological order:

Details of various processes in laundering is furnished below

Collection & Transportation

Collection of linen may be done in the Linen Room, if the laundry is off-site but is usually in the laundry itself, if the laundry is on-premises. Certain linen items are collected separately such as kitchen uniforms or dusters are from butchery aprons and dusters.

Trolleys and collapsible wire cart can be used to transport soiled as well as clean linen. If laundry planned at the construction stage, an in-built chute is used for transporting linen from the floor pantries.

Arrival On arrival, linen must be dealt with as quickly as possible to ensure fast turnaround time for linen. There must be a separate section for guest laundry.

Marking Marking may be temporary (guest laundry) or permanent (monogramming of hotel linen). For guest laundry initials of the guest as well as the room number helps provides a clear Identification and helps correct billing.

Sorting Sorting is carried out according to the type of fabric and item, colour and type of soil. Sorting is done to separate those articles that need dry cleaning from those that will go through the normal wash process. Those that need mending or stain removal must be separated so that they can be dealt with accordingly. Also, different articles take a different wash process in terms of temperature of water, type of laundering agent, length of wash cycle, whether hydroextraction should be done and if so, the length of the hydroextraction cycle.

Weighing Weighing is carried out to conform to the capacity of the washing machine and to avoid overloading. Repeated overloading can cause the machine to breakdown. Underloading will lead to wastage of detergents and water, both cold and hot.

Loading Loading is often done manually or with a certain degree of full or partial automation. Machines may be top loading, front loading or side loading.

Washing This process is designed to perform three basic functions:

Removal of soil / dirt Suspension of soil Discharge of the soil from the machine to the drain

In the wash process, the following factors must be considered:

i) Setting Length of Wash Cycle If the cycle is too short, the linen will not be cleaned properlyand sufficiently. If the cycle is too long, there will be unnecessary wear and tear and the clothes may actuallybecome dirtier as a result of redeposition of soil.

ii) Temperature of Water For hot water washing, if the temperature of water is too high,it is likely to damage the linen. If the temperature is inadequate, the chemicals will not work effectively.

iii) Water Level Incorrect ‘dip’ levels can alter the concentration of the laundry agents rendering them ineffective.

iv) Type and Amount of Detergent and the Time of Dispensing This is also a crucial factor that affects the quality of wash deciding which laundry agent should be used is dependent on the nature of the fabric being washed. Too little detergent will result in an incomplete cleaning process. And too much may remain as a residue on the cloth after the rinse cycle is complete. It is important that the laundry agent is introduced into the wash cycle at the appropriate time for best results. v) Rinsing Once the wash cycle is completed, rinsing is carried out atleast twice. The purpose of this stage is to:

Remove residue of laundry agents, Remove suspended dirt, Lower the temperature of the wash load by the use of

using cold water.A running rinse with an open drain is more effective but a larger volume of water is utilized.

vi) Hydro-Extraction Is the removal of excess moisture through centrifugal action and is equivalent to wringing in hand washing. Unloading Transferring washed linen from the Hydro-extractor to the Tumble Dryer is normally done manually. It may be done by an automated system where the ‘cheese’ is unloaded onto a conveyor belt that will transport the linen to the next set of operations.

Tumble Drying This process is capable of rendering the linen completely dry by blowing hot air ranging between 40º C and 60º C onto the articles. For articles that are susceptible to damage by heat, there is the option of simply air drying by circulating air at room temperature.

Finishing For those articles that require a pressed finish, ironing and pressing are usual. Articles like blankets, towels, hosiery, etc. that do not require a pressed finish are only tumble-dried.

Folding Can be done by machine but in most cases is carried out completely manually. Employees in this area are the one ones who ‘reject’ stained or damaged linen. Correct folding is important to the appearance of the article and makes it convenient to store and use.

Airing This is essential prior to storage, especially if the articles are to be stored in closed shelves. It ensures that any moisture that is likely to cause mildew will be got rid of.

Storage Should be properly done in a well-designed storage space. Linen should be allowed a rest period to recuperate before it is used again. As a general rule, at any given time, approximately 50% of the total linen inventory should be on the shelves, 25% in use and 25%in processing. The storage area must be isolated from the soiled linen and kept clean.

Distribution The linen is issued to the unit / department for use and is usually done by linen trolleys.

Equipment used in laundry:

Washing Machine A washing machine, or washer, is a machine designed to clean laundry, such as clothing, towels and sheets.

Tunnel Washers These are also called batch washers or continuous washers and are in effect a series of inter-connected washers. Each ‘bath’ is in a different cylinder and the load moves from one cylinder to the next. There are also significant energy and water savings. Tunnel washers can also be hooked up to an extractor and subsequently with conveyors to the dryer.

Tumble Dryer Dryers are machines that dry laundry by tumbling it slowly in a perforated drum exposed to hot air ranging from 40ºC to 60º.

Flatwork Ironer / Roller Iron / Calender Is used for flatwork i.e. items like sheets, pillowcases,tablecloths, serviettes, aprons, sarees, etc. The items arepassed through heated rollers for ironing.

Press Press is used for fine pressing of Flat Linen like Table covers,Pillow covers, Napkins, Kitchen linen, Staff uniforms. There are special presses to perform specific functions and operation can be on electricity or steam.

Puffer or Suzie For coats and articles that do not crease heavily. The articles are put onto a dummy that is inflated with steam to remove creases and then with hot air to remove the moisture created by the steam.

Tunnel Dryer Clothes are hung on conveyor belts that pass through a tunnel. Hot air blowing in the tunnel, renders the articles completely dry by the time they exit. It is a fully automated process that also transfers the linen to the next area of activity.

Cabinet Dryer or Drying Room Is a chamber where low-crease garments are suspended on hangers and steam or hot air is circulated through the cabinet.

Layout of a Laundry When planning the layout of a laundry, consider the work flowand wherever possible ensure that the plan does not hinder thesmooth flow of operations. To reduce turnaround time betweenloads, ease of loading and unloading, equipment must be arrangedproperly, taking into account ease of each operation.

When positioning laundry equipment, the following must be considered:

Entrances and exits Support columns and beams Space between adjacent machines and adequate space between the back of the

machine and the wall which is essential to facilitate servicing and repair.

Power points for electrical supply and the required voltage (gas and steam may also be used)

Water supply at the rate of about 10 gallons per Kg of linen approx. Water softening to removal of iron, manganese and sulphur to eliminate staining and

enhance action of the detergents Installation of proper drainage system A separate section to deal with guest laundry / valet service. Local code for restrictions / permit requirements. Energy and water conservation and safety factors consideration Selection of equipment to suit the premises and projections. Area must accommodate the total number of staff working at the busiest times

LAUNDRY AGENTS

Water by itself is ineffective as a cleaning agent, due to a phenomenon known as ‘surface tension’. It although removes watersoluble dirt, it has little effect on oils and grease. Addition of a detergent allows the water to penetrate, wetting the garment thoroughly so that soil is more accessible and its easy removal.

AlkaliAlkalis used in the wash process include:Washing soda,Sodium phosphate, Sodium hydroxide, Sodium metasilicate etc.used for removal of old and heavy vegetable stains like tea and coffee.

AcidsOxalic acid,potassium oxalate ,salts of lemon acid are frequently used as removers.used for removal of metal stain,rust,blood and iron stain…etc.

BleachesThese are used on white articles only. They remove colouring matter by their oxidizing or reducing action.If not in liquid form, they should be dissolved in hot water andadded. The bleaches commonly used in the laundry process are sodium perborate and sodium hypochlorite.

StarchThis is a stiffening agent used to impart a better crease and appearance to the fabric. The use of starch has declined due to the minimum-iron finishes on fabrics and garments and the reduced use of cotton in favour of manmade fibres. However there are some articles that have a better feel and drape when starched and it is particularly essential for napkin folds.

Organic solvents

A BBenzene,white spirit,Turpentine. Carbon tetra chloride,per chloro ethylene

Both these solvents A and B dissolve grease and require care when used.Group A is inflammable and should not be used in a naked flame.Group B though not inflammable

should be used in ventilated areas as they are harmful when they are inhaled,and used for removal of chewing gum stain,oil,lipstick,ball point stain..etc.

STAIN REMOVALA stain is defined as a discolouration brought about by contact with a foreign substance which is difficult to remove. Like first-aid in an accident, the treatment of stains requires immediate action which includes blotting, grease absorbent, salt absorbent and often a cold water rinse.

A set of general rules given below for stain removal may serve as a guideline. Identify the stain Deal with the stain as quickly as possible. Remove excess staining material

immediately. Test the stain removal agent on an inconspicuous place. Avoid hot water on an unknown stain. Use simple methods before resorting to the use of chemicals. Use milder agents first and then stronger ones. Repeated mild applications are better than one strong one. Ensure that the stain removal agent has been neutralized or washed away.

There are two major factors which are responsible for ensuring correct stain removal. One is the stain removal agent and the other is the method of stain removal. It is important to select the right stain removal agent which are friendly.

DRY CLEANINGThis is a process by which textiles are cleaned using a solvent other than water. This solvent is usually an organic liquid that acts first to remove the layer of grease which bonds most grease particles to the surface and then to carry this dirt away. The solventscommonly used are:

Per-chloro-ethylene Tri-chloro-tri-fluoro-ethane

GUEST LAUNDRYAmong the many amenities provided by a hotel, one of them is laundry service for the guest. It is an amenity which is essential in resort hotels where guests are long-staying and prefer to travel light. Even if a full-fledged laundry service is not available, at least some facility for ironing is required as clothes get crumpled in packing. It is a source of revenue in hotels and may serve as a means of preventing the guests from washing clothes and hanging them out todry in hotel guest rooms.Laundry service, including dry cleaning may be normal(ordinary) or urgent (express). The time gap between the collection and delivery is dependent on whether the laundry is on-premises or off-premises.

GENERAL LAUNDRY PROCEDURESThe following are the steps involved in laundry:

Step 1: Sort the dirty clothes, into separate piles for whites, bright colors and darks. If whites are mixed with colors in the wash, the colors may bleed onto and ruin whites. Also separate clothes that tend to produce lint (towels,sweatshirts, chenille and flannel) from clothes that tend to attract lint (corduroy, velvets and permanent-press clothes).

Step 2: Close zippers to prevent snagging, and empty the pockets.Step 3: Pre-treat heavy stains with laundry detergent or stain remover, heeding instructions on the product label.Step 4: Measure out the right amount of laundry soap according to the manufacturer's instructions.Step 5: Pour the soap into your washer or its detergent dispenser. Add liquid fabric softener, according to product instructions.Step 6: Choose the water temperature for the wash cycle: hot,warm or cold; use cold rinse cycle for any load. Consult the labels on clothes, washing machine's instruction manual or the detergent container for recommendations on washing temperature.Step 7: Start the washer, add and allow the detergent to dissolve in the water before adding clothes. Adjust the water level to the size of load.Step 8: If needed to add bleach, allow the machine to run for a few minutes to mix the detergent and water, and then add about a cup of bleach to the washer or the bleach dispenser.Step 9: Add the clothes, close the lid and let the machine run.Washing takes approximately 45 minutes.Step 10: Put the clothes (and an anti-static sheet, if desired) in the dryer after the wash is complete. Hang delicates (such as hosiery and certain sweaters) to air dry on a clothing rack or hanger.Step 11: Remove lint from the dryer's lint tray.Step 12: Select the correct drying temperature for the laundry load:low for delicates, medium for most fabrics and high for cotton. When in doubt, low or medium is the safest bet.Step 13: Close and turn on the dryer. Expect the drying cycle to take an hour or more for a full load.Step 14: Once the clothes are completely dry, remove them fromthe dryer or drying rack and fold and store.

CHECK YOUR PROGRESS1. What are the principles of laundering?2. What is the difference between off-premises and on-premises laundering?3. What are the factors that need to be considered while washing?4. List some of the most frequently used finishing equipments.5. List few laundering agents.6. What is dry cleaning?7. Draw a flow diagram for the Laundry Process with a briefexplanation of each stage.

KEY WORDS

Skips Elasticised net bags used in the collection of soiled/ dirty linen for transportCheese Compact mass of hydro-extracted clothsSuzieUsed for articles like coats. The coat is put on to a dummy, passed steam to remove wrinkles and then hot air circulated to remove moisture.Stain A discolored or soiled spot or smudgeSoiled Covered or stained with or as if with dirt or other Impurities

Bleach A chemical agent used for bleaching

Chute An inclined trough, passage, or channel through or down which things may passMildew A superficial coating or discoloration of organic materials, such as cloth, paper, or leather, caused by fungi, especially under damp conditions.Serviettes A table napkinApron A garment, usually fastened in the back, worn over all or part of the front of the body to protect clothingpH A measure of the acidity or alkalinity of a solution,numerically equal to 7 for neutral solutions.The pH scale commonly in use ranges from 0 to 14

Questions For Discussion

1. How and why are clothes sorted prior to the laundry process?2. List the stages in a wash cycle with a brief explanation of eachstage. What is TACT?3. Classify detergents and explain the use of each type.4. What is dry-cleaning?6. Differentiate between:i) Laundry Chute and Laundry Skipii) Tunnel Dryer and Tumble Dryer7. What special care (give any two points) must be taken whenlaundering guest articles.8. Give two advantages and two disadvantages of having an OPL.9. Give two problems that may result from the overloading of awashing machine.10. Give two reasons why soiled linen should be dealt with asquickly as possible.

REFERENCES

1. Schneider Madelin, Tucker Georgina and Scoviak Mary (1999),The Professional Housekeeper, John Wiley & Sons Inc, NewYork.2. Martin Robert J (1998), Professional Management of HousekeepingOperations, John Wiley & Sons New York.3. Rosemary Hurst (1971), Housekeeping Management for Hotelsand Residential Establishments, William Heinemann.4. W. Winter, Doris Hatfield, H. Hatfield (1989), The ProfessionalHousekeeping, Hyperion Books