Principles of Hotel Management

Items
`Total
To
Balance
Laundry
B.F.
C..F.
Lad ies Sh irts
Lad ies Trou sers
Blouses
Saris
Du ngarees
Cook Coats
Cook Trou sers
Cook Cap s
Cook Aprons
Cook Scarf
Utility Worker
Coats
Utility Worker
Trou sers
Utility Worker
Caps
From
Balance To
From
Balance
To
From
Balance
Total
Remarks
Laundry
Laundry Laundry
Laundry
Laundry
Balance
Housekeeping
Food and
Beverage
This room should be under the direct supervision of the
Executive Housekeeper and should be used to store all power
cleaning equipment such as scrubbing and polishing machines
and vacuum cleaners and their accessories. The room should
also be used to contain one week’s supply of cleaning materials
such as soaps, detergents, and polishers and one week’s supply
of small cleaning tools such as mop handles, mop heads,
sponges, chamois, brooms, brushes, carpet sweepers, buckets,
etc. This room should also carry a week’s supply of guest room
standard supplies including soaps, matches, stationery, toilet
paper, face tissue, laundry bags, etc. All of these items should
be neatly arranged on labelled shelving so that replacements
are always kept in the same location. This room should be
stocked weekly from the General Store by written requisition.
If the Housekeeper retains a copy of the requisition or requests

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310
Principles of Hotel Management
that the store room return the duplicate requisition with each
item properly priced, she will be in a better position to control
her departmental costs and to assist in the formulation of
forecasts for supplies consumption.