II YEAR B.

SC 4TH SEMESTER ACCOMMODATION OPERATION LAB-

UHM20408L

UNIT - I
LAYOUT OF LINEN AND UNIFORM ROOM / LAUNDRY
THE LINEN ROOM
Hotel Linen in house-keeping department is the second large expense. Hotel Linen is expensive to
replace, and if it is well maintained, correctly laundered, and properly stored its life can be extended.
Soiled, worn or creased linen leave a bad impression of the cleaning standard of the hotel. Efficient Hotel
linen and laundry management   ensure that the large volume of soiled linens are washed, and treated so
as to look, neat smell fresh, and feel crisp that they are disbursed at the right time at right place.
THE ACTIVITIES OF THE LINEN ROOM

• COLLECTION AND TRANSPORTATION

• SORTING AND COUNTING
• PACKAGING
• DISPATCH
• DELIVERIES
• CHECKING AND INSPECTION
• STORAGE
• DISTRIBUTION TO UNITS
• MONOGRAMMING
• REPAIRS AND ALTERATION
• STOCK TAKING AND RECORDS
• SECURITY

Collection and Transportation

This is facilitated through chutes, canvas bags, trolleys, collapsible wire carts, skips.. It is an essential
activity when laundry services are on contract.
Sorting and Counting
Sorting is carried out primarily to make counting possible as well as for streamlining laundry procedures.
Packaging
Linen is packed in canvas bags to prevent damage to the linen articles. Those articles that need mending
and those, which are heavily stained, may be segregated and put into separate canvas bags. The use of
colour coding in this respect is useful.
Dispatch
This obviously refers to the off-premises laundry. The time for dispatch is usually anytime between 1300
hrs and 1600 hrs so that servicing of rooms is over by then and guest laundry will have been collected. It
is possible that soiled linen from the F&B outlets will also have been collected.
Deliveries
Clean linen is delivered in the morning hours and evening deliveries are usually for guest laundry.
Checking and Inspection
checking the quantity to ensure that the amount of laundered linen tallies with the amount of soiled linen
articles sent.
Storage
when designing the storage space for linen it is necessary to consider the type of shelves required, the
method of storage as well as hygiene and safety factors.
Distribution to units
this is generally done on a clean-for-dirty basis. Some hotels use other systems of exchange such as
topping up or a fixed issue based on expected occupancy. Still others may use a package system. Linen
may be colour-coded for convenience. Whatever the system, it must be practical and serve the purpose of
control. In some hotels specific timings are fixed for issue of linen.
Monogramming
The name or logo of the establishment is put onto the linen item for identification. The supplier may do
this or the establishment, by embroidering, printing or embossing either directly on the fabric or on labels
which are attached to the linen article
Repairs and Alteration
Damaged items are mended by stitching or darning.

Stock-taking and Records

Many records are entered on a day-to-day basis for the exchange of linen between the linen room, laundry
and floors/departments. Purchase records are essential and records of condemned linen and makeovers are
usually maintained.
Security
It is important that the access to the linen room is restricted so as to prevent misuse and pilferage.
Uniforms
Usually there is a section in the linen room for this purpose. However in large organizations, where each
uniform is specially designed, there is need for a separate uniform room.
UNIFORM ROOM

Uniforms are outfits of a specified material, colour, and design, usually provided by the hotel, for certain
staff such that all employees in an equivalent or similar position wear identical outfits. Providing
uniforms for hotel staff is one way of ensuring proper grooming, thus reflecting the standard of hotel.
 UNIT-II

UNIFORM ROOM

Uniforms are outfits of a specified material, colour, and design, usually provided by the hotel, for certain
staff such that all employees in an equivalent or similar position wear identical outfits. Providing
uniforms for hotel staff is one way of ensuring proper grooming, thus reflecting the standard of hotel.
Uses or advantages of providing staff uniforms  :-
1.       Hotel ensures a well- groomed appearance for staff.
2.       They help to create an atmosphere. For example, a uniform may match the décor or the theme of the
property.
3.       They help identify the hotel staff and their position to the guest.
4.       They help differentiate between staff and guests.
5.       If made in the right design for work, they provide comfort for the staff.
6.       They instill a feeling of belongingness and loyalty to the hotel among the staff.
7.       They enhance the spirit of teamwork.
8.       They allow employees to save money on working clothes and costs of laundering.
9.       It is easier for staff to take up messy jobs when they know that their own clothes are not involved.
10.   Some uniforms may have a protective role.
11.   Some uniforms may confer prestige on the wearer.
Timings of uniform room :-
The uniform room should be accessible to all employees in all shifts so  it will mostly be open from 6.30-
7 a.m.  to 7 p.m. The morning shift can access it before they begin at 7 or 7.30a.m. ; the second  shift can
exchange their uniforms any time during their shift before 7 p.m. ; and the night shift can reach it in the
morning since the uniform room will be closed when they reach the hotel for work around 9 p.m.
Location of uniform room -:
Like the linen room, the uniform room needs to be near the service entrance for easy and quick access to
staff coming in on duty. So it will normally be located in the basement, near the time entrance, and with
easy access to the laundry ( whether OPL or outsourced ), in the vicinity of the housekeeping department.

Establishing par levels for uniforms :-

 When drawing up a budget for uniforms, consideration should be given to –
·         Staff turnover
·         Life expectancy of the garments
·         Seasonal requirements
·         Anticipated changes in décor
·         Laundry requirements.
As a general rule, staff should be supplied with at least 2-3 sets of outfits. Kitchen staff require at least 4
sets of whites, and more if they enter the restaurant.

following pattern –
·         1 change on person
·         1 change given in as dirty
·         1 change in laundry
·         1 change in uniform room as spare.
For uniforms of staff in less dirty areas or job positions – room attendants, housekeepers, front office
staff, etc., three changes are kept and they are issued every alternate day, thus :
·         1 change on person
·         1 change given as dirty
·         1 change clean in uniform room returned from laundry.
Uniforms of wool and silk, often issued to managers and heads of department have two changes as par
stock and issued once a week or as required :
·         1 change on person
·         1 change given to laundry ( dirty ) or clean in uniform room ( returned from laundry )
Note:- anyone directly dealing with food should be in spotless uniform at all times and will need a daily
change of uniform.
Uniforms are a large investment and the cost does not end with purchase. Maintenance and replacement
costs should be considered.

Issuing and exchange of uniforms :-

A)     Issuing uniforms to new employees –
In case of new employees, uniforms are issued against a specific authorization letter received from
personnel department. The employee is required to sign for his or her particular uniform. A UNIFORM
ISSUE SLIP is provided to the employee by the personnel department to let him/her prove that he/she is a
new employee in the organization. The uniform is then issued from the linen room, where the name of the
department and the items issued are entered in the uniform register and the signature of the employee is
taken.

Uniform register

UNIFORM ISSUE SLIP

B)      Issuing uniforms to regular employees –

Uniforms are usually given to employees on a one-for-one basis, that is, one fresh uniform for a soiled
one.
On leaving the hotel, an employee has to get a signature for ‘uniform clearance’ from the linen room
supervisor, failing which the last pay cheque is withheld.

Uniform exchange procedure –

·         A uniform register in which the movement of uniforms is recorded is maintained by the uniform room
supervisor.
·         Check the uniform being returned for any damage.
·         Issue a fresh uniform strictly on a one-for-one basis (fresh for soiled).
·         In some hotels, specific days may be stipulated for different departments for convenience of uniform
room.
·         In case a soiled set is received and no clean uniform is issued simultaneously, a uniform exchange
slip may be made out with the details of items turned in. now, when the employee wishes to get a fresh
set, he gives in the slip and receives the items stated in the slip.
·         Employees should be responsible for keeping their uniforms in good condition. If the soiled uniform
cannot be mended, matter should be reported to the supervisor.
·         Soiled uniforms are sorted as per item, department, fabric, degree of soiling, etc. they are inspected,
counted and dispatched to the laundry against a Daily Delivery of Uniforms Form giving details of items
sent, received, the quantity and any balance still pending with the laundry.
·         All uniforms should be discarded when found to be unusable and a proper record maintained to account
for their absence during stocktaking.
·         Uniforms should be inventoried at least quarterly.
SELECTION AND DESIGNING OF UNIFORMS

• General profile of the employee

• Image and identity of the property
• Comfort in wear
• Purpose of work
• Appearance & style
• Climatic conditions of the place
• Budget & value for money
• Fabric
• Ease of availability of material
• Staff turnover
 The following points should be kept in mind while designing
uniforms –
1)  Comfort: ( size and stitching)
Since the wearer has to wear the uniform for long hours, they should be most comfortable. It should be
loose enough to allow the staff to perform all tasks efficiently without causing impediments. Tight clothes
restrict movement while causing continuous irritation and physical discomfort and result in reduced
output and poor job performance. Staffs whose jobs involve carrying heavy suitcases, balancing food
trays, or any reaching, lifting and stretching need space or stretch room under the arms, across the back
and around the waist and chest.
2)  Practicality : ( usefulness of design features, pockets, etc.)
Besides comfort, certain other points need to be kept in mind. Pockets, collars, belts or sash design should
be carefully thought out. Restaurant staff needs pockets to be roomy enough for holding order-taking
pads, etc. Straight pockets on the side, in jackets or trousers, are convenient since items do not crumble or
break or spill out upon leaning or bending forward over a table or counter. Slanted pockets on the side
seam are unsuitable for putting in the paper, etc. easily.
Collars and cuffs should be smooth and unpuckered, not too tight or stiff. Accessories should be avoided
as far as possible since they make laundering difficult. They also have a tendency to get lost or misplaced
creating an incomplete look appearing very shabby. Zips are more convenient than buttons and hooks.
Trouser and shirt combinations work best for most strenuous jobs for both genders.
3)  Durability and ease of maintenance 🙁 type of fabric used)
The type of fabric used will differ with the location of the employee. The requirements of a chef working
in a hot kitchen will be different from those of a front office assistant in the air-conditioned lobby.
Various fabrics are available according to their launderability, comfort and ease of maintenance.
• COTTON – 100% cotton items are advisable for hot, uncomfortable areas especially kitchens since they
‘breathe’ and are cooler. Pure cotton is difficult to maintain so unions or blends of cotton and synthetics
can be used.
• WOOL – is a requirement in cooler temperatures (air conditioning) and is indicative of status. Blended or
pure wool can be used for suiting. This needs dry-cleaning and is therefore expensive to maintain. These
are frequently used only for management positions.
• SILK – is another fabric commonly used for the female supervisory and management staff. It is
commonly used for restaurant hostesses, front office staff and housekeeping supervisors.
• RAYON – is another popular fabric, especially when blended with other fibres.
• NYLON – has good washability but develops static, tending to stick to the body in hot areas as it allows
no circulation of air.
• TERRYCOT – most popular choice for uniforms as they have the advantages of both natural and
synthetic fibres.
• DRILL – drill cotton is the popular choice for chef coats and aprons as it is cool, durable and easy to
maintain.
• GABERDINE – popular suiting material, as they keep up appearances.
4)  Suitability : (with regard to individual appearance)
The uniforms must be designed to suit the average individual rather than a specific body type. This means
that the uniform should look equally attractive to a thin person, medium body type or a large –
proportioned individual.
5)  Appearance / Aesthetics: ( colours, design, styles )
The uniform must harmonize with the décor by blending or contrasting. The colour and style should
coordinate with the ambience of the location or work area. For example, in the lobby, the uniforms of all
the lobby staff should be coordinated with the décor and with each other.
6)      Climate conditions of the place
7)      Image and identity of the property
8)      Budget and value for money
9)      Ease of availability of fabric
10)   Staff turnover.

1.Uniforms should be re-designed periodically. This is so because wearing the same uniform for a long
time becomes boring and monotonous for the employees and also present an unchanging monotonous
environment for the regular guests as well.
2.Also, when a hotel redesigns or adds an outlet with a changed or new theme, the uniforms need to be
upgraded or designed accordingly.
3. To keep track of designs used during various periods for various departments and different levels of
staff, a Uniform Specification Card is used. This mentions the period during which a particular uniform
design for a particular level of employee of a department was in force and also defines the items (shirt,
trousers, etc. ), the fabrics, colour contrast or combinations, the accessories ( buttons, cufflinks,
nameplates, cummerbunds, sashes, aprons), neck wear ( cravat, ties, scarves ), footwear ( shoes, sandals,
bellies), headgear (caps, turbans ), as applicable.
 UNIT - III
LAUNDRY MACHINERY AND EQUIPMENTS
In any hotel establishment, a lot of dirty linens accumulates in the various units and departments.
It is essential to ensure a continuous supply of linen, which is well laundered, so that operation can be
carried out smoothly and efficiently. Linen is an expensive item, so how it will be laundered, required
serious consideration. People involved in handling of linen should have some knowledge of process. The
house-keeper and the linen keeper should have good relation with the laundry manager.
PRINCIPLE OF HOTEL LAUNDRY

1. Removal of dirt and stain from the linen articles.

2. Restoring linen articles to their original appearance as far as possible.

QUALITIES OF GOOD LAUNDRY

1. Careful handling of linen articles when laundering
2. Correct process of use of suitable agent.
3. While materials are kept white, excessive bleach is not used.
4. Proper counting and records maintains to avoid shortage of linen.
5. Sound policies regarding damage or loss property.

CATEGORIES OF HOTEL LAUNDRY

Laundry can be divided into two types
ON -PREMISES   –     OFF PREMISES
Laundries which are situated inside the hotel premises known as on premises laundry.

A commercial or off premises laundry refers to the laundering outside the establishment. ie. given on a
contract basis., to the specialize person who are particular in this field.

ADVANTAGES OF ON PREMISES HOTEL LAUNDRY

1. Time taken for laundering is reduced because transportation is reduced.
2. Linen is readily available especially in the case of emergency requirements.
3. Pilferage reduced.

DISADVANTAGES OF ON PREMISES LAUNDRY

1. Cost of equipment and its maintenance is fairly high.
2. Must be justified by an adequate amount of linen.
3. More staff who are technically qualified and adiquet space is required.

ADVANTAGES OF OFF PREMISES HOTEL LAUNDRY

1. An huge investment behind the purchase of machines and equipments are saved.
2. Salary for staff are saved.
3. Hotel spaces are saved which can be used for other purpose.

DISADVANTAGES OF OFF PREMISES HOTEL LAUNDRY

1. The hotel have to compromise with the quality of washing.
2. Chances of pilferage is more.
3. During the emergency, fresh linen may not be available.

PROCESS OF LAUNDERING
1. Collection and transportation- Collection of linen may be done in the linen room, if it is off premises,
but usually in the laundry itself, if it is on premises.
2. Arrival- On arrival the lines must be dealt quickly as possible to ensure fast turn around time for linen.
There must be a separate section for guest laundry.
3. Marking – Marking may be temporary or permanent. For guest laundry initials of the guest as well as
room no helps provide a clear identification and helps in correct billing.
4. Sorting- Sorting is carried out according to the types of fabrics and items, color and type of soil.
5. Weighing- Weighing is carried out to conform to the capacity of the washing machine, and to avoid of
the overloading.
6. Loading is often done manually or with a certain degree of full or partial automation.
7. Washing-
The process is designed to perform three basic functions
• Removal of soil dirt
• Discharge of soil from the machine and drain.
8. Rinsing- Once the wash cycle is completed. Rinsing is carried out at least twice. The purpose of this is
to remove the residue of laundry agent and reagent.
9. Hydro-extraction- It is the process of removal of excess water and moisture from the linen which has
been washed.
10. Folding- Folding can be done in machines hands and in most cases carried out manually.
11. Airing- Airing is very much needed to protect the linens from mildew.
12. Storage- Storage should be properly done before delivering. Linens should be allowed to keep in
specific period in the store for distribution.
13. Distribution- Now the lines are ready for distribution. The fresh linens are distributed to various
departments through house-keeping.
LAY OUT OF LAUNDRY
The layout in terms of positioning machines should be such that there is an easy flow of traffic. Close
attention should be placed on entry and exit, drainage system ventilation etc.
• Doors – These should be large enough to get the equipments, into the room as well as effectively enter
and exit with laundry basket.
• Ceiling- They should be impervious to moisture and have good sound absorption properties.
• 8 to 10 ft height ceiling is ideal.
• Floors- These are very important for laundry, it should be strong enough to protect it from were and tear.
• Walls- These should be constructed on the material that are durable, moisture resistant,and insulating.
Windows should be avoided so that the wall space can be used for strong shelves and bins.

• Electricity- There should be enough light and proper electric connection.

• Water supply- There should be enough water supplies in laundry.
LAUNDRY AGENTS AND AIDS
Laundry aids are the materials used to improve the laundering result. The important laundry agents are as
follows
1. Water
2. Laundry soap and detergent
3. Bleaches
4. Softener

Procedures for Guest Laundry Services

• Laundry Manager
• Supervisor
• Guest Contact Coordinator
• Sorter
• Valet Attendant
• Dry Cleaning Operator
• Hand Washer
• Machine Washer
• Valet Presser
• Uniform Finisher
 • Flat Worker
Operating Procedures for Guest Laundry Services
• Pick up Guests' calls
• Collection
• Processes
• Delivery
• Express Service
Operating Procedures for Washing
• F&B Linen
• Room Linen
• Spring Cleaning
• . Operating Procedures for Dry Cleaning
• Guest Clothing
• Staff Uniforms
• Spring Cleaning
Operating Procedures for Hand Ironing and Pressing
• Guest Clothing
• Staff Uniforms
Operating Procedures for Flatwork Ironing
• F&B Linen
• Rooms Linen
Equipment
• Introduction
• Maintenance
• Disposal
Chemicals
• Laundry Supply Items
• Dry Cleaning Supply Items
Special Procedures
• File Procedure
• Guest Laundry Hold
• Lost & Found

Laundry Procedures
Marking:
• Sort them out according to the classification on the laundry list.
• Count number of each item.
• Detail shortages
• Write down the correction against the appropriate item in the laundry list.
• Check care instructions carefully.
• Check each garment for damage, color fading, stains, buttons missing, tears, etc.
• Report any unusual condition, including value items left behind to the Laundry Manager or
person concerned.
• Ensure the mending items are repaired e.g. tears, buttons missing, etc.
• Separate machine washing from hand washing items according to fabric and color.
• All express items must be handed over to the washer or dry cleaning operator.

Washing
• Wash all soiled items. Take great care that no damage occurs and be careful not to overload the
machine.
• Separate the clothes according to their colors and type of fabric and according to the program
required.
• Check the pocket and damages or unusual condition of Guest Laundry and staff uniforms.
• Heavily soiled items need to have special chemical process before the normal washing process.
• All shirt cuffs and collars or any other dirty clothes must be brushed with chemical before being
taken to the machine.
• The clothes which have to be extracted upon the decision of the washer:
• Items which can be put into the Hydro-Extractor. It normally takes about 2 to 3 minutes.
• Items which cannot be put into the tumble dryer, have to hang dry.
• The washer must check the temperature and timing properly according to the fabric.
• Washer is also responsible for cleaning the machine and working area at the end of every working
day.
DRY CLEANING

“What exactly is Dry Cleaning?” It’s likely a question that you’ve asked yourself on numerous occasions,
but haven’t gone out of your way to answer… until now. We’ve heard the question quite a few times
ourselves, so we decided to set the record straight and make the dry cleaning process a little less
mysterious.

In the simplest of terms, dry cleaning is a process of cleaning clothes without the use of water. The
absence of water in the process is where the name dry cleaning comes from (one mystery solved). Instead,
dry cleaning uses non-water based chemical solvents to clean clothes.
In more complex terms, the dry cleaning process has quite a few steps to it: Inspection and Tagging, Pre-
Spotting, The Dry Cleaning Process, Post Spotting, Finishing Touches.

Inspection and tagging process: This is one of the parts that you’re likely most familiar with. You take
your item into the store, and the dry cleaner creates a tag for your item/item. This is also when your
clothes are examined for any stains, missing buttons, tears etc.

• Pre-spotting: Here is where things begin to get a little mysterious for us. Once we’ve dropped
off our garments, cleaners will typically go through a pre-spotting process where there’ll actually
apply a chemical solvent, vacuum, or heat to stains on your garment, which can help remove the
stain in the actual dry cleaning process.
• The Dry Cleaning Process: This is the part we never see. Once your clothes have been pre-
spotted, your clothes are placed into a machine and submerged into a non-water based solvent.
The clothes are then rotated in a perforated cylinder where the cleaning solvent is released in a
steady amount throughout the entire process. From there, the machine rapidly spins the clothes to
get rid of any excess solvent and releases warm air. Your clothes emerge completely dry.
• Post-Spotting: Here your cleaner will inspect your clothes for any remaining stains and residue
and remove them using the same process they did in the pre-spotting stage.
• Finishing: Once your clothes have gone through the complete dry cleaning process, they are
pressed, steamed, or ironed for presentation. This is the part we love, because it makes our
 clothes look amazing, and likely the least mysterious since the equipment that cleaners use is
typically at the front of the store.
Dry Cleaning can be beneficial for garments made from fibers that don’t react well when exposed to
water, like silk and wool. It’s also good for garments that shouldn’t be exposed to the heat of a traditional
dryer for an extended period of time.

While the Dry Cleaning process can seem a bit mysterious to many, all in all, it’s not as complex as it
seems once you break down the steps. If you’re interested in having an item Dry Cleaned, schedule a
Rinse and try our Dry Cleaning/Launder & Press service.

UNIT - IV
STAINS AND STAIN REMOVAL

GENERAL PROCEDURE OF STAIN REMOVAL

Follow the steps given below for removing stains from fabrics

• Identify the stain

• Classify the stains
• Select the reagents to be used
• Select the procedure to be used
• Proceed step by step to remove stains.
CLASSIFICATION OF STAINS
Stains may be classified into different groups and the single stain may be fall into more than one class

• Animal stains – These are caused by animal products such as blood, eggs , milk, meat etc.
• Vegetable stains – These stains are caused by the plant product, like tea coffee, juice, tomato, gravy
etc.
• Grease- These stains are from the grease or some pigmented matter with a grease base. This class
include stains such as butter , curry, oil paint, varnish etc.
• Mineral stains – These stain are caused by writing ink, medicines, rust and so on.
 • Acidic stains- These include stains from vinegar, and medicines containing nitric acid and so on.
• Natural dyes- These class includes stain from henna, betel leaf, tobacco chocolates etc.

METHOD OF REMOVAL OF SOME COMMON STAINS

• Ballpoint -ink- Rub lightly with a cotton ball soaked in spirit. An old ball point ink may be soaked
in glycerin to soften it then treat.
• Betel leaf- Bleach with 1% of potassium permanganate ( the fabrics turn brown) . Then soak it to
1% of oxalic acid dissolve in water ( till brown color disappear) . Launder.
• Blood- Soak in cold water about an hour, then transfer to lukewarm water, containing detergent,
soak for 30 minutes then launder.
• Candle wax- Scrap off the surface with a blunt knife, Place the stains within two sheets of tissue
paper or blotting paper and press it with warm iron.
• Chewing gum- Remove the surface gum with blunt knife, Apply ice to the stains allow to soak in
cold water then launder.
 • Chocolate/cocoa- Same treatment like blood.
• Tea coffee- Pour boiling water over the stain, apply borax solution and allow them to dry. Pour
boiling water over it and then launder.
• Curry stains – Apply soap and then bleach in sunlight, if the stain has not disappeared wet it and
put back in the sunlight again.
• Egg- Soak in detergent water and warm salt solution Then launder.
• Fruit/ Fruit juices- Soak in warm borax solution then launder.
• Ghee/ oil- Rub french chalk on the stain then brush off
• Henna- Soak in warm milk for half an hour then launder.
• Ice- cream milk- Rinse through with cold water then launder.
• Lipstick – Soften the stain by rubbing glycerin into it. Apply methylated spirit   and then launder
• Shoe- polish- Sponge with liquid detergent . Steep the stain in Carbon tetrachloride wash in cold
water.
SPOTTING
Laundries may employ specialist known as spotters who are responsible for the stain removal. Spotters
have in depth knowledge in fabrics . They know about the action of various chemicals on stains fabrics
and dyes. They also have the skills and techniques required to handle various chemicals and remove
stains from different types of fabrics without damaging of fabrics.

UNIT-IV
 FLOWER ARRANGEMENT

EQUIPMENT FOR FLOWER ARRANGEMENT:

Materials You May Need:
· Rubber gloves
· Knife or clippers
· Flower shears
· Flower frog or floral foam
· Floral tape
· Vase or other containers
· Flower preservative

Like any craft, flower arrangement requires good equipments and proper tools.
Vases or Containers:
These are of different sizes and colour.  They may be made of metal, glass, porcelain, wood etc.
Flower Shears:
They may be of ordinary scissors type or with a spring for easy cutting of wooden stems.
Pin holders:
These are made of heavy metal like iron with fine prospecting pins.  They may be of different shapes and
sizes for use in different containers.
Wire Mesh:
This is made of steel wire for supporting and balancing of flowers.
OTHER EQUIPMENTS:
Florists tape, foam, water spray, rubber bands, tooth picks, thin wire, rocks, pebbles, accessories like
birds, butter flies, figurines, sheds etc. A sink, running water and working surface with storage area must
be provided.
ESSENTIALS IN FLOWER ARRANGEMENT

1.         A good design                                     4.         Flower composition

2.         Right shape                                         5.         Accessories in the arrangement
3.         Colour of the container

While starting the arrangement, make a definite mental plan.  Design on the basic form in such a
way that taller and wider material goes first in a definite leading line.  Locate the focal point low and near
the centre.  Let the plant material partially cover the container.  Avoid even number of flowers except in a
formal arrangement.  Keep the height of flowers 1/2 times the width of container. Place tall arrangements
in tall containers but low containers can be used for both kinds of arrangements. Two items must never
appear at the same height. Stems can be bent to obtain curves in the arrangement.  Avoid crossing of
stems and observe the reflection of the arrangement in a mirror.

FLOWER ARRANGEMENT IN DIFFERENT LOCATIONS

 Flowers are used for decorating various areas in the hotel like restaurants, reception area, lobby
area, rooms etc.  They provide a cheerful appearance and colour to the room.  The arrangement should
blend with the décor of the room.  It should be suited to the occasion and location.
Arrangements for VIP Rooms:
Arrangements here offer a great variety in design and imagination.  The placement will vary according to
the type of room and its décor. The writing table, bedside table or coffee table should be used for placing
tall arrangements.  The flowers used in rooms should not attract insects.

Flower arrangements for reception area:

The reception desk is the first area that the guest comes in contact with.  This desk becomes part of the
lounge or lobby.  Arrangements should lend character and cheerfulness to the surroundings.  They should
blend with the décor. Roses, tuberoses and gladioli, chrysanthemums, carnations etc are most suitable. 
The arrangement may be two-dimensional since it needs to be viewed by the guest.
Buffet Table:
Flower arrangements on buffet table act as centrepieces and focus of attention.  The basic rules of
arrangements in dining area should be followed and a multi- tier arrangement of a combination with fruits
and carved vegetables can be made.  Flowers used should not have a strong smell.  Theme arrangements
can be made in theme restaurants.
Banquet Table:
A banquet is a formal sit down service and the flower arrangement must also follow a formal pattern. 
The colour should blend harmoniously with the décor of the banquet hall.  A table that is large with a
seating capacity of 15-20 guests, should have at least 4-5 small arrangements.  These should be low and
all round.  Flower arrangement for special banquets like wedding banquets or in honour of VIP guests
should be formal and usually monochromatic.

Coffee Table:
For a coffee table a low mass arrangement that can be viewed from all sides is suitable.  Few large
flowers combined with tiny blossoms are appropriate.  Arrangements can be informal and relaxing.

USE OF DRY MATERIAL IN FLOWER ARRANGEMENT

A dry flower arrangement is a long lasting arrangement that is made by using dried flower material.  Most
dry material can be collected in autumn.  Examples of the materials for such arrangements are stems of
barley, oats, rice etc. Pine cones, wood roses, bull roses, onion seed heads, poppy seed heads, corn cobs,
lichen, wired shaped roots, dried grass, feathers, sea weed, dried lotus, Cyprus palm etc.   This material
can be treated with a coat of varnish, paint or silver and gold wash.  Accessories like marbles, coloured
glass, bits of metals or strips of metal foil, dried berries, feathers, pebbles, drift wood, ribbons, thremocoal
balls, candles, bells, glass balls can be used.
BASIC FLOWER ARRANGEMENTS
Eight Basic Flower Arranging Designs
If  you are used to working with fresh flowers, it will take some time to get used to all the possibilities
and limitations when using silks. Though so similar in use, artificial flowers are an entirely different art
form. The line, focal, filler technique is an excellent way to design artificial and dried flower
arrangements.
1. Horizontal Arrangements

1. Using a relatively shallow container, anchor foam with a lot of glue or use anchor pins, and position
sprays of line flowers to establish the shape of the design. 
2. Insert focal flowers in the middle so they gently droop over the lip of the container on both sides, reach
towards the line material and extend on either side of the middle. Leave room for filler flowers.       

3.Fill 45942/in and around focal area with filler flowers and foliage.

2. Vertical Arrangements

1. Wedge or secure foam in a vase with hot glue. Cut the stems of the tallest flowers or leaves to reach
three or four times the height of the vase.
 2. Place the focal flowers vertically within the diameter of the vase.
 3. Fill in the areas as needed with filler flowers.

3.Triangular Arrangements
1. Secure floral foam. Determine the vertical height and horizontal width with the smallest line flowers
and/or leaves. Make the height higher than the width.

2. Position the largest focal flowers in the heart of the arrangement and slightly lower to give weight and
balance.

 3. Fill in with the filler flowers and foliage keeping within the triangular shape.
4.Crescent Arrangements

1. Secure foam in container. Determine length of crescent and insert curved line flowers or leaves to
follow the crescent form. Angle the shape to balance in the container.

2. Insert the focal flowers fairly low in the bowl to achieve balance, stability and depth.

3. Fill in around the focal flowers with smaller flowers and foliage. Place wisps of filler flowers that
gracefully taper off the ends.
5.Oval arrangements

1. Secure the floral foam. Determine the height with line flowers, then frame in the outer edges of the
oval shape with light colored flowers and foliage.

2. Place the largest, strongest or brightest flowers in the focal area.

3. Fill in around the larger flowers and leaves with the filler flowers.

6.Minimal Arrangements

1. Adhere foam to container. Insert vertical line flowers to determine the height, and secure the horizontal
line flowers to give the basic outline of the arrangement.

2. Place the focal flowers.

3. Fill in with filler flowers as needed.

7.The lazy "S" or "Hogarth's Curve"

1. Anchor the foam securely. Bend the stems gently into graceful curves and insert them in place so they
balance.
2. Add the focal flowers following the lines of the upper and lower curves.

3. Cluster filler blossoms and foliage around the central flowers maintaining the rhythm of the ‘S’.

8.Free Standing Arrangements

1. Fill a shallow container with foam that extends one inch over the top. Secure the foam with hot glue,
floral clay or floral tape. Define the shape of the design with the line flowers and leaves.

2. Place the focal flowers and leaves, turning the vase as you go so all the sides are even.

3. Add filler flowers to integrate the design.

Types of Flower Arrangement

It is well said "Flowers always make people better, happier and more helpful; they are sunshine,
food and medicine to the soul." Flowers are widely used for interior decoration; it gives aesthetic appeal
to the ambiance. Flower arrangement is an art and it is widely used in hotel, offices, and hospitals on
everyday basis. Flower arrangement may be defined as the art of organizing and grouping together plant
materials to achieve harmony of form, color, and texture. They add cheer, beauty, life and happiness to
the ambiance.
In hotels flowers are used extensively. There are different arrangements of flower placed on different
places. Large spectacular arrangement are kept in the lobby, restaurant and small arrangement are kept in
rooms, suites. The extent to which flowers are used in hotel interior depends on the degree of luxury
provided.The housekeeper is responsible for all flower arrangement and their placement in most hotels.
Circular shape: Arranging flower in circular design adds a pleasing
element. It is satisfying to the viewer's eye. The circular or round shape is loved by nature since majority
of flowers lies in this shape. In fact, its also easier to arrange flowers in circular fashion. This type of
arrangement is laid on conference tables or on buffet tables. They can be presented to high class
executives or politicians on different occasion.
Triangular shape: It is a most common arrangement of flowers used in Personal and Professional
functions. Firstly, height and width is fixed with flowers and then focal point is established. It is made in
the triangle shape and looks very attractive. They are placed on the buffet
table or in the side station. In ceremonies we can find this kind of arrangements.
Crescent shape: The crescent is asymmetrical and formal. It requires lot of skill and experience. This
type of arrangement is very eye catching. It is kept in the lobby of the hotel. It is used as a focal point to
catch the attention of the guest.
Fan shape
It is a low arrangement and it does not interfere with conversation across the table. It is a fan or a
horizontal in shape generally placed in the restaurant either in buffet or on dining table. Hotel rooms also
have this kind of arrangement
Hogarth or 'S' shape: This is very graceful style of arrangement. It is easier to make when curved
branches are used. Once 'S' shape is made, flowers are filled at the center.

Ikebana: means 'making flowers live' in Japanese. People in Japan use flowers to symbolize season.
They represent ideal harmony between earthy and eternal life. In each arrangement there is an imaginary
triangle tallest line represent heaven, towards the heaven is man and the lowest line looking up to both is
earth. This is been practiced for past 100 years.
The formal type of flower arrangement is called Seika style. Floating type of arrangement is called
Ukibana and basket type of arrangement is called Morimano.

Ikebana" is from the Japanese ikeru (7%生ける ?, "keep alive, arrange flowers, living") and hana
(881花 ?, "flower"). Possible translations include "giving life to flowers" and "arranging flowers"
ikebana is a disciplined art form in which nature and humanity are brought together. Contrary to the idea
of floral arrangement as a collection of particolored or multicolored arrangement of blooms, ikebana often
emphasizes other areas of the plant, such as its stems and leaves, and draws emphasis toward shape, line,
form. Though ikebana is a creative expression, it has certain rules governing its form. The artist's
intention behind each arrangement is shown through a piece's color combinations, natural shapes, graceful
lines, and the usually implied meaning of the arrangement.

1.Uniforms should be re-designed periodically. This is so because wearing the same uniform for a long
time becomes boring and monotonous for the employees and also present an unchanging monotonous
environment for the regular guests as well.
2.Also, when a hotel redesigns or adds an outlet with a changed or new theme, the uniforms need to be
upgraded or designed accordingly.
3. To keep track of designs used during various periods for various departments and different levels of
staff, a Uniform Specification Card is used. This mentions the period during which a particular uniform
design for a particular level of employee of a department was in force and also defines the items (shirt,
trousers, etc. ), the fabrics, colour contrast or combinations, the accessories ( buttons, cufflinks,
nameplates, cummerbunds, sashes, aprons), neck wear ( cravat, ties, scarves ), footwear ( shoes, sandals,
bellies), headgear (caps, turbans ), as applicable.