Chapter 8 Replenishment Maintenance of Bed Linens
Chapter 8 Replenishment Maintenance of Bed Linens
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CHAPTER 8
REPLENISHMENT AND MAINTENANCE
OF BED LINENS
Replenishment of Linen
1. All soiled linen items should be replaced with
fresh ones.
• Bed sheets, pillowcases should be replaced daily
• Towels, hand towels, washcloth and bathmat should
be replaced daily if they are used by the guest
• Blankets and bed covers should be immediately
replaced once they soiled.
• All linen items used by sick guests should be
replaced daily whether soiled or not, and should be
segregated (in plastic bag) from the linen items.
2.Curtains should be replaced once soiled.
3. Request for additional linen items like pillows,
blankets, etc., will be granted if they are
available. Once delivered, it should be
immediately logged down by the supervisor or
room boy.
4. All linen items should be properly folded and
installed in the right container Shower curtains
(if made of plastic) may not be replaced but 6. The number and quality of
should be washed and cleaned daily during the linen to be used shall depend on
room make-up. If a different curtain material is the price of the room. Deluxe and
used, wash and dry it at least once a week. suite rooms require linen of
superior quality.
5. New occupant shall be provided with a new
set of linen even if the ones used by a former
occupant are still clean looking.
LABELING AND TURNING OF MATTRESS
PROCEDURES:
As part of the 3. The housekeeper should
preventive program of 1. Each mattress is marked inspect the mattress from the
with the purchase month top or bottom Of the bed If it will
Housekeeping, be from the top. If its will be
and year before its
mattresses must be installation in a guest room. done from the bottom.
examined periodically 2. Each mattress is labeled
at the top and bottom on 4. When a mattress is turned by
to determine their age, a Housekeeper, she should
both sides with the month
condition and in which it should be turned also vacuum both mattress and
durability. Likewise like: January, April, July, box-spring thoroughly, check
October. whether a repair or replacement
they shall be turned at is required and note down
Labeling by month is
least four times a year preferred to coding with observations in a report. She
to prolong their life. numbers. should also turn the box spring
from the left side to the right
side to ensure even wear.
SELECTION AND CARE OF BED LINEN
1.BEDSPREADS
Throw-over bedspreads require less delicate material than fitted
covers. Most materials that are suitable for curtains can be used
for bed covers. In calculating the required quantity, the pattern
should be taken into consideration.
•Fitted bedcovers have a center panel which is of the same size as
the bed surface. An extra flap is added at the top of the cover so
that this portion can be folded to cover the pillow.
•Choose bed sheet materials that are easy to wash. They should
be grease resistant inasmuch as guests often sit or lie on the
beds. Besides, hotels rarely change the bedspread.
•A soft, loose woven fabric is not advisable for a bed cover since
it’s shape easily gets distorted. A shiny satin type of fabric will be
better. The material should also be fire resistant, especially when
there are people who smoke in their bedroom.
SELECTION AND CARE OF BED LINEN
BED PADS
• A bed pad acts as padding between the mattress and the sheet,
giving the guest additional comfort, especially when the mattress
is buttoned.
• It also serves as under blanket) giving the body additional warmth
as it absorbs excessive body moisture.
• Bed pads also protect the mattress from any spillage or soiling. In
modern hotels, a bed pad is flat, with quilted coved that goes over
the mattress.
• They are made from white terylene filling which can be laundered
easily. Bed pads should be laundered regularly as they may
contain a lot of soil or even bacteria.
PREPARING ACCOMPLISHMENT REPORT
BatStateU Hotel
Housekeeping Department
PUBLIC AREA ACCOMPLISHMENT REPORT
Name of houseman/housekeeper: _________________________ Date: _______________
Assigned to: _______________
GC GD FC FD CC AC AR Accomplished (Supervisor)
LEGEND:
GC – general cleaning
GD – garbage disposed Other side duties accomplished:
FC – floor is cleaned, swept, vacuumed and scrubbed
FD – furniture and fixtures are dusted and polished Reported by:
CC – comfort rooms are cleaned and made up
AC – aircon/exhaust are cleaned and dusted
AR – amenities replenished like toilet tissue, liquid soap, etc.
HANDLING LOST AND FOUND ITEMS
OPERATING PROCEDURES
5. If the items are not claimed after the grace period set for claiming said item, the
hotel management has the option to award it to the finder.
6. Upon endorsing the item/s, the finder shall sign in the lost and found logbook.
7. When a claimant appears to claim the item, the custodian of lost and found items
must do the following:
• Check the name and identity of the finder. Ask for proper identification.
• Ask him to describe his lost item and compare his description with the kept in the
vault.
• If the description of the claimant conforms to the recovered item, then issue
• Ask claimant to acknowledge receipt of the item by signing in the form.
LOST & FOUND RECEIPT
SLIP
ABC HOTEL
LOST & FOUND RECEIPT SLIP
Note: The attached item(s) that are covered by this slip shall be held for safekeeping by the hotel
until prescribed period.
At the end of duty, room attendants shall prepare and submit a Productivity to
indicate what they have accomplished in each room assigned to them. report must
be submitted to the immediate supervisor at the end of each shift This report will
enable the supervisor to monitor room boys’ productivity and determine rooms that
have not been made up. It likewise provides data monitoring consumption of
supplies.
INSTRUCTIONS:
1.Upon entering the room, the attendant shall indicate in column 2 the actual room
status in the form. Then writes in column 4 the exact time he started cleaning. He
will also indicate the time he leaves the room in column 5.
2. He shall also fill up in columns 7-14 the quantity of replenished linen and
amenities in the room. Additional columns for other items may be added.
3. Write under “remarks” any critical observations like damaged item.
4. Indicate below the form the number of rooms cleaned.
5. Endorsements to the next shift must also be written below the form.
6. The report should be submitted to the supervisor for review. Then it is filed.
EXHIBIT 3.3 ROOM ATTENDANT DAILY
PRODUCTIVITY/CONSUMPTION REPORT
MINIBAR SET UP AND CONTROL
MINIBAR BOXES
•A par stock of minibar supplies contained in a box is provided for
each minibar attendant. From this box, the attendant pulls items to
replenish consumed minibar stocks.
•To protect the stocks from losses, a padlock is provided for each box
and the key is given to the minibar attendant who has custody over
the items.
2. In the form, the requisitioning party shall indicate the par stock in column 4.
The par stock is the quantity of items to be maintained, based on the calculated
requirement for all rooms assigned to the minibar in charge
• Indicate the sold /consumed stocks in column 5
• Enter "on hand" balance in column 6.
• Write the order quantity in column 7 calculated as
• Par stock on hand (entries in column 4 column 6)
3. The accomplished requisition form shall be reviewed then signed by the
supervisor, Then it is sent to the stock in charge for the Issuance
4. The stock custodian shall issue the requested stocks and then indicate the
quantity issued in column 8 then shall sign under issued “issued by”
5. The receiving Minibar runner shall counter check the quantity and condition of
issued stocks then sign under “received by”
Exhibit 3.4 MINIBAR REQUISITION FORM
EXHIBIT 3.5
MINIBAR SALES VOUCHER
Room Number____Name of Guest________________________Date____Time____
Total Due
Reported by_______________ Acknowledge by______________
Minibar Runner Guest
INVENTORY OF MINIBAR CONSUMPTION AND PREPARATION OF VOUCHERS
2. The Minibar Runner shall fill up the minibar guest sales voucher with the items consumed in
every room. He shall indicate the room number, name of guest and the time when the
checking was done. Then he will indicate and sign his name. The guest shall be asked to
acknowledge and sign the sales voucher if he is around.
3. Priority must be given to rooms of FIT's (Foreign Individual Tourists) who are due for check out
(except those with DND, or DL (Double Lock) Checking must be done as early as 9:00 a.m. to
avoid late charges,
4. The Front Office Cashier must advise the minibar attendant or Room Attendant to check the
consumption of a guest who has paid his/her bill ahead of check out time. The latter will then
proceed immediately to the said room, check the consumption and submit the accomplished
voucher to the cashier.
5. In rooms that are occupied by guest who are due for check out within the day, the minibar
attendant shall indicate "due out" on the guest check or voucher to avoid double charging of guest.
These are needed for verification of late charges so as to avoid possible disputes.
INVENTORY OF MINIBAR CONSUMPTION AND PREPARATION OF VOUCHERS
• The Room Attendant will knock and check minibar consumption within 30
minutes after the wake up call room with
• The Room Attendant will report to his/her floor supervisor any a "Do not
Disturb" (DND) sign or with double lock.
• If with DND or double lock, the Floor Supervisor or the Minibar Runner will
call up the guest and ask permission to check on the minibar and say:
"Good Morning Sir/Madame, / understand you will be checking out shortly
May we request permission to check on your minibar? Thank you! "
INVENTORY OF MINIBAR CONSUMPTION AND PREPARATION OF VOUCHERS
•Floor security officer will inform the Front Office Cashier and Duty Manager of guest check-out, in
case no bellman is available.
•Front Office Cashier should not stamp the errand card "paid" if the minibar consumption has not
been cleared.
9. When a minibar attendant is not available, the room boy or room attendant o duty will be
responsible for possible check-out charges.
10. Front Office Cashier can politely check with the guest (due for check out about his minibar
consumption.
"Have you consumed any item from the minibar Sir/ Madame?"
"Would you be going back to your room Sir / Madame?" if yes say: Sir, may we have our Minibar
attendant to attend to your minibar needs and accompany you down to settle your final bill? Thank
you, Sir.“
PREPARING DAILY SALES SUMMARY REPORT
1.The supervisor shall itemize the sales of each mini Exhibit 3.6
bar item based on triplicate voucher against the
balance of the par stock of mini bar trolley using
form at Exhibit 3.6.
2.The Minibar runner shall request the Front Office
Cashier to print a transaction list and edit the data.
Note: The original copy and duplicate copy of the
sales voucher shall forwarded to the Front Office
Cashier. The third copy shall be for file
Housekeeping. The minibar in charge shall counter
check the consumption list in order to validate
whether all the guest voucher were entered into the In the absence of the minibar
computer. runner, room attendants do the
installation and inventory of the
minibar.
DOCUMENTATION OF SPOILAGE, LOSSES AND
BREAKAGES
Spoiled, lost and damaged minibar items Exhibit 3.7. Minibar Spoilage Report
should be properly recorded in their
appropriate form.
1. Spoiled items are recorded in the spoilage form
(Exhibit 3.7) indicating the item/s spoiled, time
and reason for the spoilage. This should be
counter checked then signed by the Floor
supervisor or Minibar supervisor who in turn will
forward this to the Cost Control Section for
Exhibit 3.8 MINIBAR LOSSES AND DAMAGES REPORT
deduction in the minibar cost.
2. All lost and broken minibar glasses such as
champagne, old fashioned high ball shall be
reported by the mini bar runner using the Losses &
Breakages Form (Exhibit 3.8). The accomplished
form shall be forwarded by the supervisor to the
Cost Controller for inventory purposes.