Material Planning Unit 5 and Unit 6 Emerging Trends in Accommodation Operations

MATERIAL PLANNING Key terms

 Linen: It is a kind of cloth that is made from a plant called flax. It is used for making clothes and things such as tablecloths and sheets.

Muslin: If the fibers are carded, the fabric is rough and dull looking. Cotton fabric made in this manner is called as muslin

Percale: If the fibers are combed, the fabric will be much smoother and have greater tensile strength; such fabric is called as percale sheets.

 Warp: the thread running lengthwise through the sheet is known as warp.

Weft: the tread run crosswise (horizontal) are called as weft

Thread count: Thread count/ threads per inch (TPI) are a measure of the coarseness or fineness of fabric. It is measured by counting the number of threads contained in one square inch of fabric or one square centimeter, including both the length (warp) and width (weft) threads.

Tensile strength: Tensile strength is the ability of a material to withstand a pulling (tensile) force. It is the ability to resist the breaking under tensile stress used in measuring the property of a fabric.

Gray goods: They are the fabrics that are in a “gray” or “loom” state, are woven fabrics that have not yet gone through the finishing processes. They have not yet been dyed and are still the natural color of the fiber. Mercerizing: It is a process that makes cotton take dye better and increases its luster. In this process fabric is treated with caustic soda, which increases the strength and luster of the cloth.

 Sanforizing: It is a controlled compressive shrinkage process, which is applied on woven fabric to achieve shrinkage before making the garments. Cotton/ polyester sheets are normally chemically modified during manufacturing, to provide what is often called a ‘durable press’ or ‘no-iron’ effect

Seconds: Sheets that have minor imperfections are called seconds and are usually marked with an ‘S’ or have the manufacture’s tag cut-off. Par: It is the standard way of determining the daily requirement of minimum level of supplies required for the smooth operation of the department.

Shams: a decorative pillowcase for covering a pillow, matching with the fabric and color combination used in the bed spread.

Ticking: a strong, durable material, typically striped, used to cover mattresses

Selvedge: an edge produced on woven fabric during manufacture that prevents it from unraveling

Denier: Denier is a unit of measurement that is used to determine the fiber thickness of individual threads or filaments used in the creation of textiles and fabrics. Fabrics with a high denier count tend to be thick, sturdy, and durable. Fabrics with a low denier count tend to be sheer, soft, and silky.

Napery: Napery is linen used for household purpose, such as table linen and napkins.

 Dust ruffles: It is a pleated cloth skirting that extends around the sides and foot of the bed and also known as bed skirting.

 TOG: TOG is a measurement of thermal resistance. It is considered that the higher the TOG rating, the warmer the fabric.




UNIT VI

EMERGING TRENDS IN ACCOMMODATION OPERATIONS

Eco Friendly Cleaning
Hotels and motels around the world are cutting costs and conserving natural resources by reducing,
reusing and recycling the many different products used by their housekeeping staffs. They are also
eliminating toxic cleaning chemicals from their housekeeping operations and finding that nontoxic
alternatives often get the job done cheaper, safer and just as effectively. Most importantly, they are
finding that their guests respond positively to these environmentally friendly initiatives.
For many housekeeping departments, the change-over to eco-friendly cleaning practice begins with very
basic programs. The advantage of this approach is that it requires only a small investment in retaining;
allow budgetary investment and low risk. Major concept of this method is to Reduce, Reuse and Recycle
whatever possible. And to get best results with the least operational risk, following methods are
followed:

1. Involve Your Employees

Housekeeping department is very labour intensive, and an important part of providing services to the
guests. The efforts of housekeeping staff will be critical to the success of any new environmentally
friendly practices initiated by the department. For the success of such program:
 Create a "green team" of employees to coordinate implementation of new practices, and to
help in analysing what is being adopted, how a product can be used in more efficient manner
and what steps are taken to save money and reduce waste.
 Create an incentive program with rewards for employees who come up with the best ideas or
who make exceptional contributions to the environmental efforts.
 Consider working with the green team to draft an environmental mission statement.
 Be sure that all employees are fully informed and trained whenever new practices are
implemented. And make sure that environmental program must be included as the part of
routine training for all new staff.
 Be sure that this program builds in mechanisms that guarantee follow-through, and provide
opportunities for employees to give ongoing feedback.
 Also involve employees in efforts to track accomplishments. Then periodically announce
successes, such as gallons of water or kilowatt-hours of electricity saved. And, congratulate
employees on their contributions!

2. Waste Reduction
 Reduce the printing of documents whenever possible and use e-mail
 Reuse the blank side of used paper as scrap paper
 Use the two-sided printing option on printers and copying machines whenever possible
 Use recycled paper whenever possible
 Collect paper and cardboard wastes separately
 Limit color printing and copying
 Return toner and ink cartridges of printers and copying machines to suppliers
 Order materials according to the needs to minimize waste
 Maintain and repair equipment in preference to replacing it
 Choose sustainable products and use them correctly to increase their life span
 Use refillable products instead of disposable ones
 But for dispensing cleaning materials and air fresheners, aerosol dispensers are not supposed to
use, as it promotes wastage.
 Limit the use of individually packaged products
 Use products on a first-in-first-out basis to reduce the chance of material deteriorating in
storage


General rules for Reduce packaging wastes:
 Keep good records to track the misuse, shortages and measure reductions in use of various
products purchased.
 Require employees to return empty containers before getting new supplies to reduce the
number of partially full containers in your facility.
 Avoid products packaged in aerosol cans. Aerosol cans are generally the most expensive, most
wasteful, and least environmentally friendly way of using housekeeping products. Instead, use
reusable trigger or pump-spray bottles.
 Purchase cleaning and laundry products in bulk concentrated form to reduce packaging waste.
 Buy materials on an as-needed basis and be careful not to overbuy. A large inventory ties up
money that might be needed elsewhere. And stockpiling materials increases the risk of leaks
and spills, as well as the likelihood that products will reach their expiration date before they're
used up.
 Find out if any of your vendors will let you stock products on a consignment basis and rotate
them before they become out-of-date.
 Use vendors who deliver chemicals and other products in returnable and/or reusable
containers, boxes, crates and shipping pallets.
 Ask vendors and manufacturers to use a minimum of paper, plastic, cardboard and wood in
packaging.
 Buy materials that have least packaging
 Give preference to suppliers that take back their packaging
 Investigate the possibility of selling some wastes to recyclers (paper, cardboard, plastic, metals,
glass, organic wastes, etc.)

Waste reduction in Laundry Waste reduction in
Guest Room/
accommodation

 Sort textiles according to their degree of soiling and
color to avoid damaging them
 Choose adequate detergents and use recommended
dosages
 Avoid leaving detergent in humid places
 Keep clothes hangers and reuse them
 As far as possible, reuse the laundry room’s plastic bags
or replace them with wicker baskets or cloth bags
 Rather than throwing them away, transform old bed
sheets into laundry bags
 Collect chemical containers according to the
manufacturer’s instructions and send them back to the
suppliers

 Use refillable dispensers
for hygiene products (the
rate of use for individual
portions is often only 30%,
and even less in the case
of soap)
 Reuse old bedding and
napkins as rags

Waste reduction in Day-to-Day Operations

 Keep storage areas and work areas clean and well organized so that spills and leaks will
be more noticeable, staff won't waste time looking for materials and tools, and money
won't be wasted purchasing duplicates.
 Store materials on pallet (wooden structure to store heavy materials or container) so
that there will be check for leaks easily.
 Store chemical containers in a cool, dry, well-ventilated place and check for their seal
frequently.
 Properly label containers to prevent waste and possible damage to equipment from
staff using the wrong material.


3. Reduction of Energy
The house keeping department can help easily in maintaining control on energy usage in
different related areas.

Improve the lighting system Reduce energy consumption
 Use energy-saving bulbs, especially in high
consumption areas (a traditional bulb
consumes 60 W, an equivalent energy-saving
one 11 W)
 Install timers and movement detectors to
reduce lighting time in selected locations
(bathrooms, hallways, parking lots, etc.)

 Operate machines according to the
manufacturers’ recommendations for
better energy efficiency
 Choose high performance insulation
systems to minimize heat losses and
gains
 Reduce the number of lifts that are
operated during off-peak hours
 Repair or replace faulty equipment
with more efficient and economic
alternatives
 Use solar panels to heat water for the
guest rooms (saving 40% on the
energy costs of the hotel)
Minimize energy losses Managing energy used in


 Clean light features and lamps daily. Dusty
lamps and fixtures reduce the efficiency of the
lighting system
 Clean skylight regularly to maximize natural
light and minimize the need for electric lights
 Shift more cleaning functions to daytime’s
hours when less lighting is needed. Night
cleaning should be conducted in blocks so that
lighting is used in one area at a time.
 Organize preventive maintenance of the
electric network and equipment, including
heating and air conditioning equipment
 Install aerators to reduce the demand for hot
water
 Check the insulation on hot water pipes to
reduce heat losses
 Install double glazed windows
 Shade windows from the sun to limit air
conditioning needs (by means of awnings,
curtains, blinds, screens, heat reflecting sheets,
etc.)
 Recover the heat generated by the refrigeration
units in order to heat the water for guest rooms
 Install closed loops to recover and reuse steam

Laundry

 Fill washing machines to their
maximum capacity
 Use low temperature washing
program
 Choose washing machines that offer
high spinning speeds in order to limit
drying time
 Avoid overloading the dryer and
thereby increasing drying time
 Plan to use the equipment during
periods of low consumption (off-peak
hours)

Controlling energy consumption in guest
room / accommodation
Make sure the lights are switched off in
unoccupied rooms (magnetic cards
automatically turn off the room’s power when
the guest leaves the room)
 Do not leave television sets on standby (a single
television set on standby can consume 193 kWh
in one year)
 Make sure that the refrigerators (mini-bars)
consume less than 1 kWh/ day and that they
are switched off in rooms that are unoccupied
for three or more consecutive days
 While cleaning, do not air rooms for more than
15-20 minutes in order to avoid wasting energy
on heating or cooling

 Turn off air conditioning and set heating at 24 degreesC minimum in unoccupied rooms


Pool Energy Conservation

  Retain the pool’s heat by covering it
with a thermal cover at night
 Keep the water temperature at 24°C
(increasing the temperature by two
degrees can consume up to 25% more
energy)
 Limit the pool lighting that is not
necessary for the users’ safety
 Make sure that the pool’s thermostat
is in working order

4. Reduction of water usage
The house keeping department is also in a good position to control guest’s and staff‘s water
usage
Reducing water usage in guest room /
accommodation

 Install flow regulators on the shower heads
in order to decrease consumption from 20
to 12 liters/ minute (40% saving)
 Install timed (self-closing) faucets so that
they do not keep running for a long time if
left open inadvertently
 Choose water saving toilets that use 6 liters
for each flush (more than 30% of a hotel’s
total water consumption can be saved this
way) or with a dual flush mechanism
(offering a choice of half- or full-cistern
flushes)
 Invite – as far as possible – the guests to
reuse the towels and bed-linen (70% of
guests readily agree to this)
 Train the staff to respect the instructions
concerning the reuse of towels and bed-
linen

 Distribute brochures and flyers, or post
stickers and posters, inviting guests to
save water

Reducing water usage in Laundry
 Sort the laundry according to the degree
of soiling, so that only the dirtiest items
are washed intensively
 Use the washing machines in “full load”
mode in order to limit the number of
wash cycles
 Eliminate the prewash (allowing a 25%
reduction in water consumption) and use
water-saving wash cycles
 if possible, wash towels and linen at the
request of guests rather than every day
 Reduce water pollution by using less
polluting detergents (phosphate free,
whitener-free, etc.)
 Check the laundry room’s equipment
regularly to avoid leaks
 If possible, recover the rinse water from
relatively unsoiled loads for the next
cycle’s prewash and wash

Pool water usage reduction Reduce water usage in hotel gardens
 Reduce the use of chlorine in the water
and /or choose other treatment
systems (ozone, electrolysis, salt, etc.)
 Reuse the pool’s water to wash the
floor

 Choose plants that are suited to the
region’s climate and rainfall
 Avoid flower beds that quickly dry up
 Water lawns early in the morning and late
at night to limit evaporation

 Install automatic sprinkler systems and
localized devices (micro sprinklers, drip
irrigation systems for roots, etc.)
 Lay out slopes so that water infiltrates the
ground without causing erosion
 Reuse the water that was used in the
kitchen to wash fruits and vegetables for
watering the garden
 Collect rainwater for watering the lawns

5. Reuse
Looking for ways to reuse items instead of throwing them away can discover cost savings opportunities,
as well as opportunities to build good will in your community.
 Cut up stained or damaged linens and other textiles for use as cleaning rags or sew them into
kitchen aprons.
 Re-dye linens and carpet to match remodelled decor.
 Refinish or reupholster old or damaged furniture.
 Reuse shipping containers such as plastic drums and buckets as recycling collection containers
or trash containers at the back of the service areas.
 Donate old furniture, blankets, towels and other items to shelters, charities or disaster relief
programs.
 Hold a surplus garage sale so employees have the opportunity to purchase furniture, paint,
draperies and other items.

6. RECYCLING
It involves processing of used materials into new products to prevent waste of potentially useful
materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution
(from incineration) and water pollution (from land filling) by reducing the need for "conventional" waste
disposal, and lower greenhouse gas emissions as compared to virgin production. Train the staff to
identify recyclable material at the control desk and deposit it separately for further action.

IMPORTANCE OF USING ECOFRIENDLY CHEMICALS:

Today, as major manufacturers’ begin to offer full lines of environmentally friendly products, executive
housekeepers should be able to find products that meet most cleaning challenges. Cleaning compounds
include all types of general- purpose and glass cleaner polishers and degreasers.
i. Cheaper and effective
ii. No additive
iii. Biodegradable
iv. No side effects

ECOFRIENDLY CLEANING AGENTS
 Vinegar-it is preferred in bathroom, and kitchen cleaning, or can be also used as fabric softener
in laundry. Lemon Juice-it can be used against hard water marks and deposited soap scum or
to clean metal and wood surfaces. Lemon peel can be also used as a very good and natural air
freshener.
 Baking Soda-it acts as the best abrasive cleanser and deodorizer, and is preferably used in the
kitchen. It is low in toxicity and forms a "detergent" which reacts with grease and oil.

 Borax It is an alkaline mineral salt, is a wonder cleaner! It helps in dissolving grease and
removing stains and is also work as disinfectant, deodorizer and inhibits mould. It can also be
used as a water or fabric softener.
 Soap Flakes They are the pure soap bar and are biodegradable, low toxic and unlike detergent,
do not contribute to algal blooms in rivers.
 Eucalyptus And Tea-Tree Oil Naturally scented disinfectants- add to hot water but can also be
used neat as they are good for removing sticky goof off surfaces,
 Washing Soda consisting of sodium carbonate (moderate alkaline) washing soda is useful in the
kitchen for cutting through grease. Also removes stains and softens water.



There are many ways to involve the guests and employees to make aware of your efforts:

 Put tent cards or brochures in guest rooms.
 Put informational material into in-room packages.
 Put tent cards in restaurants and lobbies.
 Send informational material with reservation confirmations.
 Place recycling receptacles with instructions in hallways or guest rooms.
 Include a summary of hotel mission statement, and environmentally friendly practices
and accomplishments of the hotel at the official website.
 Ask front desk employees to inform guests at check-in about efforts such as linen and
towel reuse program.
 Give training to the staff about reuse, reduce and recycle process of different material
and procedures followed in the organisation.
 Encourage the staff to participate in environmental efforts such as trash clean-up days
at local parks or along local highways.

Latest trends in Accommodation Operations
1. Women’s only floors
2. Implementation of technology to enhance customer experience
3. Increase in adoption of sustainable practices
4. Profiling of individual travelers to personalize services
5. Increased focus on health and wellness programs
6. Use of ozonisers in guestroom
7. Ozone as a stain removal agent in laundry
8. Ozone for purification of swimming pool water

Green amenities
 linen and towel reuse policies,
 recycling bins in the guest room,
 compact fluorescent or LED lighting,
 Low-flow water fixtures.
 Locally purchased food.
 Refillable Dispensers


 Important Questions

Q1. What are the latest trends followed in the housekeeping department in the hotel industry? Elaborate

Q2. What do you understand by eco friendly practices followed in the housekeeping department? Explain in detail.

Q3. Discuss Reduce,Reuse and Recycle giving proper examples.

Q4. Make a list of ecofriendly cleaning chemicals and their uses.