Principles of Hotel Management

Room Linen Control Form

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Hotel Organisation
307
1. In the case of a new employee, uniforms are issued
against a specific authorisation letter received from the
Personnel Department.
2. For regular employees ensure that they have arrived at
the stipulated time.
3. Check uniforms for damages.
4. Issue fresh uniforms strictly on a one to one basis
ensuring the uniform is of the correct size and name
if the uniform is specially tailored for a person.
Note: If the soiled uniform received is damaged and can be
mended warn the employee. If the uniform cannot be mended
report the matter to the supervisor. If the employee is a chronic
offender the amount can be charged to his personal account.
Restaurant
Time................................
Date ...................................
Description
Par Stock
Soiled Linen
Fresh Linen
Difference to be
Rectified
Table Cloths White
240x72 
90x90 
64x64 
72x104 
72x78
58x62 Orange 
Table Cloths Coloured 
90x90 Gold 
72x78 Gold 
72x78 Orange 
72x104 Pink 
64x64 Pink 
60x76 Check 
Table Cover 
54x54 Gold 
45x45 Gold 
45x45 Orange 
54x54 Pink 
Napkins 
21 x 21 Crested
21x21 Pink 
21 x21 Orange 
21x21 Gold 
21x21 Check 
12x12 Tea 
Tea Cosy Covers
Food and Beverage Linen Exchange Form

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308
Principles of Hotel Management
1. Make sure that the person exchanging linen has come
in the stipulated time.
2. Check soiled linen received for damages.
3. Count every item, verify with the Food and Beverage
Linen Exchange Form.
4. Enter the figures into a Linen Exchange Register
especially kept for food and beverage outlets.
5. Give the same number of fresh items in exchange and
enter the figures in the Linen Exchange Register.
6. Forward the soiled linen to Laundry for washing by
physically counting each item in front of the Laundry
Supervisor.
The uniforms/linen are sorted/separated as per size,
department, quality, kind and physically counted in the presence
of the Laundry Supervisor and handed over. Uniforms for dry
cleaning are submitted against a Daily Delivery of Uniforms
Form; room linen against the Linen Control Sheet and restaurant
linen against the Soiled Linen Exchange Register. In all cases
the Laundry Supervisor’s signature is taken.
1. Room linen is received from the laundry on the basis
of figures shown in the copy of the Room Linen Control
Sheet received and stamped by the Laundry Supervisor.
2. Restaurant linen is received on the basis of figures in
the Linen Exchange Register earlier filled in when
exchanging with the restaurant staff.
3. Uniforms for dry cleaning are received with the help of
figures shown in the Daily Delivery of Uniforms Form
filled in earlier when giving uniforms for dry cleaning.
4. Linen is received from the Laundry in lots as and when
it is ready. Each type of linen is totalled and filled in the
Inventory of Room Linen Form. The difference in items
due from the Laundry is established by comparing the
totals of the above form with the totals in the second

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Hotel Organisation
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copy of the Linen Control Sheet (for room linen) and the
Linen Exchange Register (for restaurant linen). These
two figures (i.e. soiled/delivered to the laundry and fresh/
received) are noted down in a register for every item
every day. On the closing day of the month the total
shortage from the laundry is worked out. The linen and
uniforms are segregated and stored in their respective
places.