ADENOMA DE HIPÓFISIS

Learning Objective:

After reading this INFORMATION SHEET, YOU MUST be able to gain knowledge on how to care linens.

The care of washable linens, whether made from natural, synthetic, or blended fibers, can be simplified by the following procedures:

 For all linens of blended fibers and for all permanent press items, read directions for care, then diligently follow them. Some are subject to staining by fats and oils.

 Remove stains while fresh, certainly before laundering. Moisten lipstick stains with glycerine, the kind purchased at the drugstore, before laundering. Coffee, fruit, and vegetables stains will be removed by soaking in cool water. If the fabric permits, pour boiling water through the spot to remove coffee and fruit stains. Check the color fastness of fabrics before using special spot removers.

 The use of a fabric softener or a light starch, whichever is appropriate, makes ironing easier and gives a good finish to the kinds that require ironing.

 Store infrequently used linen pieces clean, unstarched, and unironed.

Press in no other creases than the center fold in a large cloth. Hand crease other folds.

 Iron dark-colored cloths on the wrong side. Iron embroidered linens on the wrong side on a well padded board or a thick bath towel; turn and finish on the right side. Use a thin pressing cloth when ironing lace or areas of open work.

 Let ironed linens dry thoroughly before storing. Store in boxes when possible. Roll runners and cloths around cardboard tubes or rolls of paper when storage facilities permit.

 Some mats and cloths and napkins are more satisfactorily dry-cleaned than laundered.

Heavily Soiled Laundry

The size and quality of the restaurant is obviously important to consider when analyzing laundry capacity requirements, as well as the degree of soiling of the laundry.

A high-class restaurant with high quality standards will most likely have staff who wear uniforms which require special treatment in the washing and/or finishing process, as well as serviettes and table cloths which may require ironing.

On the other hand, a quick-service restaurant has a certain amount of heavily soiled laundry. The Quick-Service Restaurant Concept is developed especially with these requirements in mind, as the washing programs are designed to handle heavily soiled laundry.

Restaurant

The guidelines regarding the amount of laundry per unit and year below should be considered remembering that three sets of linen will be necessary for each unit: one set in use, one set in clean stock and one set in the laundry.

Calculating

In the case of a hotel with more than one restaurant, calculate the restaurants separately. Also note the number of seats at the tables 2, 4 or 6-seat tables. Roughly, a restaurant will have max. 120 kg laundry per 6-seat and year, and min. 40 kg laundry per seat and year

Find out how often are the tablecloths changed, and add the figures to the calculation. When the number of guests per day is to be calculated, the following estimations may be applied:

• For high quality restaurants, the number of guests/day can be assumed to be equal to the number of seats. The turnover of guests will be one guest per seat per day. Furthermore, assume that half the number of the table’s seats are occupied by guests.

E.g.: A restaurant with 100 seats at 25 tables averages 50 table cloths, if changed after each guest, and 100 napkins.

• Medium-quality restaurants may calculate the number of guests per day as twice the number of seats.

Quick-service restaurants need efficient laundry equipment to wash heavily soiled laundry such as grill cloths, aprons and mop heads.

The same laundry situation applies to other businesses such as fast-food restaurants, dining halls, hairdressers, bakeries and butchers.

Note that in some cases, the quick-service restaurant has towels requiring ironing in the finishing process.

The following offers the control measures for proper laundry handling:

 Soiled linen may or may not be sorted in the laundry before being loaded into washer/extractor units.

 Sorting before washing protects both machinery and linen from the effects of objects in the linen and reduces the potential for recontamination of clean linen that sorting after washing requires.

 Sorting after washing minimizes the direct exposure of laundry personnel to infective material in the soiled linen and reduces airborne microbial contamination in the laundry.⁷

 Protective apparel and appropriate ventilation can minimize these exposures.

TRUE OR FALSE

Direction: Write True if the statement is correct, and False if it is incorrect. Write your answer in your answer sheet.

1. Soiled linen may or may not be sorted in the laundry before being loaded into washer/extractor units.

2. Sorting after washing minimizes the direct exposure of laundry personnel to infective material in the soiled linen and reduces airborne microbial contamination in the laundry

3. Sorting before washing may not protects both machinery and linen from the effects of objects in the linen and increases the potential for recontamination of clean linen that sorting after washing requires

4. The use of a fabric softener or a light starch, whichever is appropriate, makes ironing harder and gives a good finish to the kinds that require ironing.

5. Let ironed linens dry thoroughly before storing. Store in boxes when possible. Roll runners and cloths around cardboard tubes or rolls of paper when storage facilities permit.