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 latters 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 actually
become 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 40 C and 60 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 40C to 60.





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 flow
and wherever possible ensure that the plan does not hinder the
smooth flow of operations. To reduce turnaround time between
loads, ease of loading and unloading, equipment must be arranged
properly, 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.

Alkali
Alkalis 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.

Acids
Oxalic acid,potassium oxalate ,salts of lemon acid are frequently used as removers.used for
removal of metal stain,rust,blood and iron stainetc.

Bleaches
These 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 and
added. The bleaches commonly used in the laundry process are sodium perborate and sodium
hypochlorite.


Starch
This 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 B
Benzene,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 REMOVAL
A 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 CLEANING
This 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 solvents
commonly used are:

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

GUEST LAUNDRY
Among 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 to
dry 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 PROCEDURES
The 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 PROGRESS
1. 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 brief
explanation of each stage.

KEY WORDS

Skips
Elasticised net bags used in the collection of soiled/ dirty linen for transport
Cheese
Compact mass of hydro-extracted cloths
Suzie
Used 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 smudge
Soiled
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 pass
Mildew
A superficial coating or discoloration of organic materials, such as cloth, paper, or leather,
caused by fungi, especially under damp conditions.
Serviettes
A table napkin
Apron
A garment, usually fastened in the back, worn over all or part of the front of the body to
protect clothing
pH
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 each
stage. 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 Skip
ii) Tunnel Dryer and Tumble Dryer
7. What special care (give any two points) must be taken when
laundering guest articles.
8. Give two advantages and two disadvantages of having an OPL.
9. Give two problems that may result from the overloading of a
washing machine.
10. Give two reasons why soiled linen should be dealt with as
quickly as possible.

REFERENCES

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