Third Quarter(Summarize) Flashcards
Types of fabric
-NATURAL FIBER-
•PLANT base fiber–
=HEMP-HEMP PLANT
=LINEN-FLAX PLANT
=COTTON FIBER- COTTON PLANT (why is it FLUFFY AND SOFT- it has CELLULOSE)
•ANIMAL base fiber–
=SILK fabric- Silkworm(why is it SHINE and SOFT-it has protein called fibroin)
=WOOL- hairs of various animal(sheep, goats) [why is produced warm-it has natural insulative effects (oil)]
-SYNTHETIC FIBER-
•Polyester-derived from PETROLEUM
•any synthetic that has a plant base its called semi
=(Example: Rayon- derived from plants base fiber -wood pulp, sodium hydroxide, carbon
Classification on how linens are being sorted
DRY SOILED LINEN
Easier and quicker to sort. It should be sorted through it’s fiber type degree of soiling. It helps exposite production by soiling in the same items together
COLORED LINENS
Sorted separately from the white linens
Linen used in hotel is often referred as FLATWORK as most of it is considered in a flatwork ironer
Sorting items according to catgories
SHEETING
When sorting through sheets and pillow cases
It is not uncommon to find soiled tissues, or guest clothing (nightwear) removed unintetionally by the room attendant when stripping the bed
PILLOW CASE
These must be separated from the sheets as they are washed separately
DUVET COVERS
These need to be sorted from the sheets as they are also processed differently
TOWELS
These will need to be sorted from sheets as they are washed on different wash cycle because of their type and degree of sailing
COLORED TOWELS
Should be separated from the white towels
BATHROBE
These will need to have the belts removed before washing
TABLE LINEN
Must be sorted to remove food scraps, cigarette butts, cutlers
TEA TOWELS
Those from the kitchen should be washed separately from the guestrooms or bars.
Types and usage of washing machine and dryers used in housekeeping
WASHING MACHINE
The job is to wash the linen and extend most of the residual water center through the last cycle
CONTINOUS BATCH WASHER
Used in a large volume of washing like a five star hotel
TUMBLE DRYER
Used to dry towels that can washed up to 5-8/ kgs
Types and usage of laundry chemicals and other cleaning agents
WATER
Is a good cleaner but the chemicals that are added to it penetrate to the soiled item
DETERGENTS
Used to wash linen, allowing water to penetrate the soil and hold it in suspension before rinsing
FABRIC SOFTENERS
Used to soften towels and reduce lint
STARCH
Used to present a crisp and fresh appearance
SOURS AND ACIDS
Are added in the final rinse to neutralize residual alkalis because if alkalis are not removed white linen can turn yellow or grey
Dry cleaning chemicals
PERCH LOROETHYLENE
Is nonflammable chlorinated solvent
WHITE SPIRIT
Is an original dry fluid and has been widely used for many years
HYDROCARBON
Is a petroleum based solvent which is flammable
Classification and usage of stain removing agents
BLEACHES
Used to whiten linen or to remove stains
OXIDIZING BLEACHES
Are also used to remove stain. The most common are hydrogen peroxide and sodium perborate
ANTICHLORS
Used to inactivate any residual traces of chlorine bleaches and prevent linen fron yellowing
Laundry cycle in laundry operation
Collect
Transport
Sort
Load
Wash
Extract
Dry
Finish
Types of ironing equipment, tools and materials
FLATWORK FEEDER
Assists in feeding sheets and table linen on the flatworm ironer. It is comprised of clips which will automatically feed to the ironer
FLATWORK IRONER
Used to iron and dry sheets and table linens in one passing
FLATWORK FOLDER
It is a folder attached to the flatwork ironer and is programmed to fold sheets and table linens
ROLLER IRONS
Used for ironing small item like napkin and pillowcase
TOWEL FOLDING MACHINE
Towels are feed manually and will automatically be folded
PRESSES
Hot head presses smooth out clothes and can used for small item like napkins and pillowcase
STEAM IRON
An electric iron that emits from peace hole in its flat surface
Forms for packing and storing of laundry
GUEST LAUNDRY ORDER FORM
This form should be completed by the guest they need a laundry service from the property with his NAME, ROOM NUMBER, TOTAL PIECES, PRICE and the TYPE
of SERVICE REQUIRED
BILL FOLIO
A document that lists all of the charges inquired by a guest during their stay at a hotel
Deal with handle intoxicated guest
INTOXICATION
In summary, “intoxicated” is the body’s response to having alcohol in the human system
Signs of Intoxication
LOSS OF COORDINATION
=Being clumsy
=Eyes seem unfocused or glassy
=Bumping into furniture and other
people
=Staggering
=Falling down or tripping over things
=Inability to walk in a straight line
=Inability to do basic tasks like lifting a glass
=Knocking things over
CHANGE IN SPEECH
=Having trouble talking in a normal manner
=Speech becomes slower and slurred
=Volume of speech becomes louder
=Person becomes outspoken
FOODS, BEHAVIOR AND CONDUCT
=Big changes in mood over time
=Personality changes
=Becoming isolated from group
=Inappropriately affectionate
=Extremely outgoing
=Wanting to cause arguments
=Being over affectionate to strangers
QUANTITY OF ALCOHOL CONSUMED
=The amount of drinks consumed
=The rate of consumption
=They are ordering more drinks at a time
=The type of drinks - normally become stronger
=Complains about strength of drink
Types of assistance
•Talk to the customer or their friend•
this helps determine not only the level of intoxication, but how they will respond to suggestions that may be suitable
•Briefly explains your responsibilities√
You may wish to outline the house policy that applies, directly to the consumer or a friend of theirs. Try to get the person on your side by explaining that whilst you would like the customer to stay on the premises, they must abide by the rules of the establishment
•Promoting non-alcoholic drinks•
Most venues will have a range of soft drink, juices or mocktails which can be a suitable alternative to alcohol
•Offering low-alcoholic beverages- some beverages such as beer come in a low alcoholic format which can be promoted. Alternatively half measures may be suggested when serving spirits
•Offer water•
Water is free of charge in most facilities. You may suggest a customer having a glass of water between alcoholic drinks or for a specific period of time
•Offer food•
Whether through providing a menu or offering complimentary or low costs snacks such as nuts and chips
•Slowing down service•
Try to delay the service of drinks to a person, however this should not be obvious as it may frustrate the customer
•Advice other staff•
As to the number of drinks the person has had or any concerns which you may have.
Appropriate internal persons
SUPERVISOR OR MANAGER
They will make or authorize courses of action to take
SECURITY
They will have the expertise to deal with the manner
DJ(DISC JOCKEY)
They have the capacity to communicate not only with different authorities but can also communicate directly to the patrons within the venue
