The Hotel Laundry Handbook

PART I — MAKE THE DECISION

• 1. Laundry Is a Hotel Decision, Not a Washing-Machine Decision
• 2. Map What Your Hotel Actually Washes
• 3. In-House, Outsourced or Hybrid?
• 4. The True Cost of Laundry

PART II — KNOW YOUR LOAD

• 5. Measure Before You Estimate
• 6. From Occupancy to Design Workload
• 7. Peaks, Rewash, PAR and Resilience

PART III — SIZE THE LAUNDRY

• 8. From kg/day to kg/hour
• 9. Washer-Extractor Capacity
• 10. Drying Capacity
• 11. Finishing and the Real Bottleneck

PART IV — DESIGN THE SYSTEM

• 12. Design the Flow Before the Machines
• 13. Dirty/Clean Separation and Ergonomics
• 14. Water, Drainage, Power, Gas, Steam and Ventilation

PART V — UNDERSTAND THE PROCESS

• 15. What Actually Happens During Washing
• 16. Water, Chemistry, Temperature and Time
• 17. Drying, Finishing and Quality
• 18. Rewash, Stains and Rejects

PART VI — MANAGE THE LINEN

• 19. Choosing Hotel Linen
• 20. PAR and Inventory
• 21. Linen Life, Loss and Cost per Use

PART VII — RUN THE OPERATION

• 22. Staffing and Scheduling
• 23. Productivity
• 24. Preventive Maintenance
• 25. Downtime and Redundancy
• 26. The Hotel Laundry Dashboard

PART VIII — BUY AND IMPROVE

• 27. Write the Requirement Before You Request the Quote
• 28. Compare Supplier Proposals
• 29. Installation, Commissioning and Acceptance
• 30. Diagnose an Existing Laundry
• 31. Upgrade, Replace or Outsource?

PART IX — PUTTING IT TOGETHER

• 32. 60-Room City Hotel
• 33. 150-Room Full-Service Hotel
• 34. 300-Room Resort
• 35. The 50-Point Hotel Laundry Audit

APPENDIX A — Formula Sheet

APPENDIX B — Field Data Collection Pack

APPENDIX C — Procurement & Commissioning Pack

APPENDIX D — Companion Workbook Guide

APPENDIX E — Regulatory Verification Checklist

GLOSSARY

Source Notes