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
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.
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
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
(Source: www.central resyurant.com)
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.
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:
Following points are considered to be important to ensure an effective control over linens and uniforms:
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.
Few more consideration while storing linen and uniforms
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.
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.
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