Stain Removal

Stain is defined as a discolouration brought about by contact with a foreign substance which is difficult to
remove.
Like first aid in an accident, the treatment of stains requires immediate action. Some of the first-aid
treatments include blotting, grease absorbent, salt absorbent and often a cold-water rinse.
It is virtually impossible to guarantee stain removal, as the agents that are used to remove the stain often
have an adverse effect on the fibre contained in the fabric.
However, a set of general rules for stain removal may serve as a guideline.
• Identify the stain
• Deal with the stain as quickly as possible. Remove excess staining material immediately.
• Test the stain removal agent in an inconspicuous place.
• Avoid hot water with an unknown stain.
• Use simple methods before resorting to the use of chemicals.
• Use milder agents then stronger ones.
• Repeated mild applications are better than one strong one.
• Ensure that the stain removal agent has been neutralized or washed away.
There are two major factors which are responsible for ensuring correct stain removal. One is the stain
removal agent, and the other is the method of stain removal. It is important to select the right stain
removal agent. However, this becomes complex due to the many fibres and fibre blends that are used in
the fabric since they may get damaged by the agents used.
Identification of Stains
Identification of stains helps in selecting the reagents and procedures to be used for stain removal. Stains
can be classified based on: -
• Based on colour– for example, a red stain can be of tomato, lipstick, nail polish, blood etc.
• Based on Texture-by touching surface of stain it can be deduced: - If hard it may be an egg; if soft
it may be oil, ghee, lipstick; if sticky can be of glue and gum.
• Based on Smell– every stain has a distinct smell like eggs, medicine, food, perfume
Classification of Stains
1. BASED ON SOURCE
Animal stains– such as blood, eggs, milk, meat etc
Vegetable stains– these are caused by plant products such as tea, coffee, juices, fruit etc
Grease and oil stains– These stains are from grease or some pigmented matter eg. Butter, oil,
paint, tar, grease.
Mineral stain– These stains are caused by rust, writing ink, medicines.
Dye stains- Caused by henna, tobacco, chocolate, tea, coffee etc.
Wax stains– Caused by nail polish, lipstick and shoe polish
Acidic stains– these include vinegar, perspiration, urine, medicines etc.
2. BASED ON DEGREE OF ABSORPTION: -
Absorbed stains– the stains which penetrate the fabric completely like ink, tea, coffee, syrup
Built up– These stains which leave residue on top of fabric like lipstick, nail polish, chewing gum,
chocolate
Compound– when it is a combination of both of above
3. STAIN REMOVING AGENTS:-
There are five main stain removing agents: –
• Organic solvents
• Acids
• Alkalis
• Bleaches
• Enzymes
i. Organic solvents – These dissolve grease and require care because they are inflammable and
harmful if inhaled. Generally, it does not harm any fibres or dyes. When using, an absorbent cloth
should be placed underneath and work from the outside of the stain inwards.
 E.g. Flammable-benzene, acetone, amyl acetate, methylated spirit, white spirit,
Non inflammable-Carbon tetrachloride (Ccl4), Perchloroethylene(PERK), trichloroethylene. These
take out stains like chewing gum (after scraping), grease, oil paint, lipstick, ballpoint ink, etc.
ii. Acids –Dilute acids can be used on most white fabrics, but most coloured ones get affected. They
affect all animal fibres. It is always better to use weak acidic solutions several times than using
stronger acidic solution. After treatment, wash using detergent or thorough rinsing should be done.
eg. Acetic acid, Citric Acid, Oxalic Acid.
Acids remove metal stains (especially iron moulds, rust and iron stain left by blood).
iii. Alkalis – Alkalis remove old and heavy vegetable stains (tea, coffee, wine, etc.) from white linen
or cotton effectively. Animal fibres may be adversely affected by it. E.g. soda, borax.
iv. Bleaches – Bleaching is the process in which a coloured substance is changed into a colourless
one. Bleaching weakens fabrics; hence extreme care should be taken.
Oxidizing bleaches liberate oxygen from the stain and render it colourless. Most commonly used is
Sodium Hypochlorite. It removes obstinate stains in white cotton and linen but it ‘fixes’ iron
stains. Hydrogen Peroxide is slower acting and is used on white fabrics. Sodium perborate is the
bleach present in most detergents and safe on most fabrics.
Reducing bleaches remove oxygen from the stain and add hydrogen to the coloured stain rendering
it colourless. Sodium hydrosulphite is the most commonly used one. It is used on white clothes for
removal of iron stains and stripping dyes.
v. Enzymes – Enzymes like powdered pepsin are used to remove protein stains like egg, perspiration,
blood, etc. at a temperature of 40-50 degrees.
Stain Removal Method
1. According to mode of action: –
a) Solvent action- Here solvent or water is able to dissolve the stain like ballpoint ink
stain.
b) Mechanical action: - This dislodges the stain without dissolving it.
c) Chemical action- Chemicals produce an oxidation or reduction reaction which
helps to remove the stain.
d) Absorption- Certain powders such as fullers earth are able to absorb the stain like
grease and oil.
2. According to method of application: -
a) Drop method- the stained part of the fabric is stretched, and small drops of stain
removal agents are poured on it with a dropper.
b) Dip method- The stained area of the fabric is immersed in the stain remover
solution. This is the ideal method when stain is large or if there are many spots on
the fabric.
c) Steam method- Stains on wool, silk or any coloured fabric can be removed by
steaming. The stained area is saturated with steam by spreading the cloth over a
basin half filled with hot water into which a small amount of appropriate removal
agent has been placed.
d) Sponge method- the stain removal agent is applied on the stained area of the fabric
with a sponge. This is the most frequently used method of stain removal.
Linen control-procedures
Control of linen is an important task to manage the operations, it basically falls into three areas of
activities:-
1. Hygienic standards and appearance of linen
2. Daily routine exchange of linen between floors and departments linen room and laundry.
3. Purchase details, inventories and stock taking records.
The following points need to be considered during linen control :
• Regular stocktaking
• Correct laundering procedure
• Purchase only as per requirement
• Proper supervision in the linen room
• Correct storage
• Re-cycling of linen
• Proper exchange procedure
• Controlling misuse
• Monogramming and Marking

Inventory Management
Inventory management or control refers to the management of idle resources that have future economic
value. Alternatively, Inventory may be defined as usable but idle resources that have economic value.
Inventory management is one important aspect of the total management of an enterprise. It is ultimately
the responsibility of the top management to achieve trade-offs among marketing, finance, production, and
other functions so as to obtain, as far as possible, an optimized and relatively balanced trade-off so as to
maximize the overall performance of the enterprise.
This has to be not only in the short-run but also keeping the long-run interests of the Company in view.
Inventory Management refers to maintaining, for a given financial investment, an adequate supply of
something to meet an expected demand pattern. It thus deals with the determination of optima policies and
procedures for procurement. In business management, inventory consists of a list of goods and materials
held or available in stock.
Management of inventory or Inventory management is all about handling functions related to the tracking
and management of material. Inventory management is very important in the case of Production Oriented
Enterprises. However, it is also relevant to the Service Sector. In India, the emphasis in the early years
was on production and on acquiring the skills and capability to manufacture a host of items required to
meet the vast need of the country which had just achieved independence and had embarked on a program
of industrialization. Therefore, the attention got focused on marketing and profitability. However, now
there is a gradual appreciation of the need to keep our enterprises profitable. R&D, Corporate Planning,
Productivity, etc., are tightly getting their due importance. In simple terms, productivity is the positive
relationship of output viz-a-viz inputs. Inventory management can be considered an important facet of
output & input management.
This includes the monitoring of material moved into and out of stockroom locations and reconciling the
inventory balances, setting targets, providing replenishment techniques, reporting actual and projected
inventory status.
The task of ABC analysis, lot tracking, cycle counting support, etc. can even be a part of inventory
management. Inventory control is concerned with minimizing the total cost of inventory. The three main
factors in inventory control decision-making process are:
The cost of holding the stock (e.g., based on the interest rate).
The cost of placing an order (e.g., for row material stocks) or the set-up cost of production.
The cost of shortage, i.e., what is lost if the stock is insufficient to meet all demand.
The third element is the most difficult to measure and is often handled by establishing a “service level”
policy, e.g, a certain percentage of demand will be met from stock without delay.

Safety and Security in Laundry

In a hotel's housekeeping department, especially in the laundry area, safety and security protocols are
crucial to prevent accidents and ensure a safe working environment. Here's an outline of key safety and
security aspects related to fire safety and first aid:
1. Fire Safety in the Laundry Area
The laundry area is often susceptible to fire hazards due to the use of high-heat dryers, electrical
equipment, and flammable cleaning agents. Fire safety measures should focus on prevention, detection,
and quick response.
Fire Safety Protocols:
• Regular Equipment Maintenance: Routine checks and maintenance of washing machines,
dryers, and other electrical equipment help prevent electrical malfunctions that could lead to fires.
 • Lint Removal: Accumulated lint in dryers can easily ignite and cause fires. Staff should be trained
to clean lint filters after each use.
• Proper Storage of Chemicals: Flammable cleaning chemicals should be stored in designated
areas away from heat sources.
• Fire Extinguishers: Install appropriate fire extinguishers (like Class A for general fires or Class C
for electrical fires) in easily accessible locations within the laundry room.
• Fire Alarms and Smoke Detectors: These should be installed and regularly tested in the laundry
area to ensure early detection of smoke or fire.
• Emergency Exits and Evacuation Plan: Clear, well-marked emergency exits should be present,
along with an evacuation plan specifically tailored for laundry areas.
Staff Training for Fire Emergencies:
• Fire Drill Participation: Regular fire drills familiarize laundry staff with evacuation procedures.
• Use of Fire Extinguishers: Training on how to properly use fire extinguishers helps ensure staff
can act quickly if a small fire starts.
• Emergency Communication: Staff should know how to alert other employees and management if
a fire is detected.
2. First Aid in the Laundry Area
First aid preparedness is essential in the laundry area due to risks from chemicals, burns, cuts, and other
minor injuries that may occur.
First Aid Protocols:
• First Aid Kits: Well-stocked first aid kits, including items for chemical burns, cuts, and minor
heat burns, should be easily accessible in the laundry area.
• Training in Basic First Aid: Laundry staff should receive basic first aid training to respond to
minor injuries, including burns, cuts, and chemical exposure.
• Chemical Exposure Response: Staff should know the immediate steps to take in case of chemical
splashes or spills on skin or eyes, including using an eyewash station if available.
• Burn Treatment: Training should cover how to handle minor burns, which can occur from hot
machinery or equipment.
Incident Reporting and Documentation:
• Incident Reporting Procedures: Staff should report any injuries or safety incidents to
management, documenting them for further investigation and prevention.
• Documentation of Chemical Hazards: Maintain records of hazardous chemicals and ensure
Material Safety Data Sheets (MSDS) are available, listing instructions for handling, storage, and
first aid.

Terminology:
1. Flatwork Ironer: Equipment used to press and iron flat linens, like sheets and tablecloths, by
feeding them through heated rollers.
2. Tumbler: A machine that dries items by rotating them in a drum and using hot air.
3. Pressing Machine: A machine used to apply pressure and heat to remove wrinkles and create a
polished look on garments and linens.
4. Folding Machine: An automated machine that folds laundry items, improving efficiency and
reducing manual labor.
5. Steam Boiler: A device that generates steam for use in laundry machines or pressing operations.
6. Lint Trap: A filter in dryers that collects lint from fabrics, helping to prevent fires and maintain
dryer efficiency.
7. Pre-wash (or Pre-soak): A preliminary wash cycle that loosens dirt and grime from heavily soiled
laundry before the main wash.
8. Main Wash: The primary cleaning cycle where water, detergent, and agitation work together to
remove dirt and stains.
9. Rinse Cycle: A cycle that removes soap, detergent, and soil residues from fabrics after the main
wash.
10. Spin Cycle: A high-speed cycle that extracts excess water from laundry items, reducing drying
time.
11. Delicate Cycle: A gentle wash setting with minimal agitation and lower water temperatures for
fragile fabrics.
12. Permanent Press Cycle: A wash cycle that minimizes wrinkles by using warm water and a slower
spin speed.
13. High-Temperature Wash: A cycle using hot water, often for items that require intense cleaning,
like heavily soiled linens.
14. Enzyme-Based Cleaners: Cleaners that contain enzymes to break down specific stains, like
proteins, fats, and starches.
15. Color-Safe Bleach: A milder bleach alternative that is safe for colored fabrics and often oxygen-
based.
16. Par Level: The minimum stock level required to meet daily needs in a hotel; ensures sufficient
laundry items are available.
17. Stock Rotation: The practice of rotating inventory items to ensure even use and wear, helping to
extend linen life.
18. Rewash Rate: The percentage of laundry that must be rewashed due to inadequate cleaning or
staining.
19. PPE (Personal Protective Equipment): Equipment like gloves, masks, and aprons worn to
protect employees from chemicals, hot surfaces, and other hazards.
20. MSDS (Material Safety Data Sheet): Documents that outline the properties, hazards, and
handling instructions for chemicals used in laundry operations.
21. Lint Removal: Regular cleaning of lint filters in dryers to prevent fire hazards.
22. Ergonomic Practices: Techniques and equipment designed to reduce strain, such as using carts or
automated folding machines to prevent manual lifting.
23. Spill Kit: A kit containing absorbent materials and neutralizing agents to safely clean up chemical
spills.