Unit 4 Part 1

Question 1

The executive housekeeper is responsible for two major types of inventories. What are those?

Answer 1

Recycled and Non-recycled inventories

Question 2

are those items that have relatively
limited useful lives but that are used over and over again in housekeeping operations. Recycled inventories include linen, uniforms, guest loan items, and some machines and equipment.

Answer 2

Recycled Inventories

Question 3

are those items that are consumed or
used up during the course of routine housekeeping operations. It includes cleaning supplies, small equipment items, and guest supplies and amenities.

Answer 3

Non-recycled inventories

Question 4

One of the first and most important in effectively managing inventories is by determining the ____ for each inventory.

Answer 4

Par level

Question 5

refers to the standard number of inventories items that must be
on hand to support daily, routine housekeeping operations.

Answer 5

Par

Question 6

Par levels are determined differently for recycled and non-recycled inventories.
T or F?

Answer 6

T

Question 7

The number of recycled inventory items needed for the housekeeping function is
related to the ______.

Answer 7

operation of other hotel functions

Question 8

The number of Non-recycled inventory items a property needs is related to the _____ during daily operation.

Answer 8

operation of other hotel functions

Question 9

Inventory levels for recycled items are measured in terms of a _____.

Answer 9

Par number

Question 10

a multiple of what is required to support day to day functions.

Answer 10

Par number

Question 11

Inventory levels for _____ items are measured in terms of a range between minimum and maximum requirements.

Answer 11

Non-recycled

Question 12

_____ is the most important recycled inventory item under the executive housekeeper’s responsibility.

Answer 12

Lines

Question 13

_____ costs
are the highest expense in the housekeeping department.

Answer 13

Linen

Question 14

The ____ is responsible for developing
and maintaining control procedures for the storage, issuing, use, and
replacement of linen inventories.

Answer 14

Executive Housekeeper

Question 15

The hardest part of taking inventory may be to get organized, but once
a system is in place, it becomes easy to manage. One mark of an executive housekeeper is the ability to maintain minimum supplies, yet never run short. Since supplies on a shelf represent dollars, a general manager appreciates department managers who keep their inventories
______.

Answer 15

as low as possible

Question 16

The executive housekeeper is generally responsible for three main types of linen:__,__,___.

Answer 16

bed, bath, and table

Question 17

Bed linens include ___,___,___.

Answer 17

sheets, matching pillowcase, and mattress pads or covers.

Question 18

The ____ may also be responsible for storing and issuing table linens for the hotel’s food and beverage outlets.

Answer 18

Executive housekeeper

Question 19

Table linens include ___,____.

Answer 19

Tablecloth, and napkins.

Question 20

____ are special types of linens. Due to the variety of sizes, shapes, and colors they need to be kept separate from other restaurant linens in the inventory control system.

Answer 20

Banquet linens

Question 21

The basic principle also applies to ___ and ___.

Answer 21

blanket and bedspreads.

Question 22

The first task in effectively managing linens is to _______ of linen used in the hotel. It is
important that the inventory level for linens is sufficient to ensure smooth
operations in the housekeeping department.

Answer 22

appropriate inventory level for all types

Question 23

___ occurs when the inventory level for lines is set too low. It disrupts the work of the housekeeping department, irritates guests who have to wait for cleaned rooms, reduces the number of ready rooms, and shortens the useful life of linens as a result of intensifies laundering.

Answer 23

Shortage

Question 24

Housekeeping operations run smoothly when inventory levels are set too high, but management will object to the inefficient of linen and to the excessive amount of cash resources tied up in overstock supplies.
T or F?

Answer 24

T

Question 25

The par number established for linen inventories is the ______ to accommodate typical housekeeping operations.

Answer 25

Standard stock

Question 26

One par of linen equals the total number of each type of linen that is needed to outfit all guestrooms one time. One par of linen is also referred to as a _____.

Answer 26

House setup

Question 27

One par of lines is not enough for an efficient operation. Why?

Answer 27

Linen supplies should be several times above what is needed to outfit all guestrooms just one.

Question 28

______ is the total number of each type of linen needed to outfit all guestrooms two times; ____ is the total number needed to outfit all guestrooms three times.

Answer 28

Two par of linens Three par of linens

Question 29

When establishing a number of linens a par number of linens the executive housekeeper needs to consider three things: ____,____,____.

Answer 29

the laundry cycle,replacement linens, and emergency situations.

Question 30

The hotel’s ____ is the most important factor in determining linen pars. Quality hotels change and launder linens daily.

Answer 30

Laundry cycle

Question 31

When the hotel is at 100 percent occupancy for several days in a row. If housekeeping manages an efficient on-premises laundry operation, the laundry cycle indicates that housekeeping should maintain _____.

Answer 31

Three par of linens

Question 32

What's the use of three par of lines in 100% occupancy?

Answer 32

* one par—linens laundered, stored and ready for use today. * second par—yesterday’s linens which are being laundered today. * third par—linens to be stripped from the rooms today and laundered tomorrow. Executive housekeepers also need to figure in guest requests for extra linens , and linens for rollaway beds, sofa beds, and cribs.

Question 33

The laundry cycle in properties that use an outside commercial laundry service will be somewhat longer than the cycle in properties with their own in-house laundry operation. T or F?

Answer 33

T

Question 34

A typical turnaround time for a commercial laundry is _____. In this situation, the executive housekeeper may need to add another par of linen to cover linens that are in transit between the hotel and the outside linen service.

Answer 34

48hrs

Question 35

The second factor to consider when establishing linen par levels is the ______. The need for replacement stock can be determined by studying monthly, quarterly, or annual inventory reports in which losses and replacement needs redocumented. A general ruler of thumb is to store _____ as replacement stock on an annual basis.

Answer 35

replacement of worn, damaged, lost, or stolen linen. one full par of new linens

Question 36

Emergency situation is another factor for establishing linen lar levels. The executive housekeeper may decide to hold ______ in reserve so that housekeeping operations can continue to run smoothly during an emergency.

Answer 36

one full par of linens

Question 37

A kinimum of _____ par of lines should be maintained on an annual basis to support a smooth operation.

Answer 37

5 par of linens

Question 38

In fact real savings come from ___.

Answer 38

Laundry

Question 39

Laundered linens should rest in storage for at least ______ before being used. This helps increase the useful life of linens and provides an opportunity for wrinkles to smooth out in permanent press fabrics.

Answer 39

24 hours

Question 40

A _____ equals the quantity of each type of linen that is required to outfit all rooms serviced from a particular floor linen closet. _____ should be established and posted in each floor linen closet. Issuing procedures ensure that each floor linen closet is stocked with its par amount at the start of each day

Answer 40

Floor par Linen par

Question 41

The ______ generated by the front desk can be used to determine linen distribution requirements for each for each floor linen closet.

Answer 41

occupancy report

Question 42

The ______ should be kept in the laundry area and used by employees who sort damaged linens. The form provides columns for recording the specific types and numbers of discarded linen items.

Answer 42

linen discard record

Question 43

A ______ of all linen items in use and in storage is the most important part of managing linen inventories.

Answer 43

Physical inventory

Question 44

A ____ should be conducted as often as once a month. At the very least, physical inventory should be taken _____. Physical inventory is taken at the end of each accounting month to provide the executive housekeeper with important cost-control information needed to monitor the department’s budget.

Answer 44

Complete count Quarterly

Question 45

_____ must be included in the count. Inventory is taken ______ after the laundry, and after all floor linen closets have been brought back to their par levels.

Answer 45

All lines in all location at the end of th day shift

Question 46

The executive housekeeper can collect accurate counts of each type and size of hotel uniform by using a ______.

Answer 46

uniform inventory control form.

Question 47

How can the executive housekeeper determine the number and kinds of uniforms that have been lost or discarded?

Answer 47

By comparing current on-hand quantities with those from previous inventories

Question 48

As a service to guests, hotels provide a variety of equipment that travelers commonly need. This equipment is loaned to guest upon request and at no charge.

Answer 48

Guest Loan Items

Question 49

The _______ is typically responsible for maintaining the inventory of guest loan items, responding to loan request, and tracking the items to make sure they are returned.

Answer 49

housekeeping department

Question 50

The frequency of guest requests for specific items varies according to the ____,____,___,and _____.

Answer 50

type of hotel, the hotel occupancy level, the arrival/departure pattern of the day, and the kinds of guests staying in the hotel at any given time.