Hotel/Motel Laundry Planning File
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A Study on Characterization & Treatment of Laundry Effluent
IJIRST –International Journal for Innovative Research in Science & Technology| Volume 4 | Issue 1 | June 2017 ISSN (online): 2349-6010 A Study on Characterization & Treatment of Laundry Effluent Prof Dr K N Sheth Mittal Patel Director Assistant Professor Geetanjali Institute of Technical Studies, Udaipur SVBIT, Gandhi Nagar (Gujarat) Mrunali D Desai Assistant Professor Department of Environmental Engineering ISTAR, Vallabh Vdyanagar (Gujarat) Abstract It is a substantial fact that specific disposal standard for laundry effluent have not been prescribed by Gujarat pollution Control Board (GPCB). Laundry waste uses soap, soda, detergents and other chemicals for removal of stains, oil, grease and dirt from the soil clothing. The laundry waste is originated in the residential zone on account of manual cleaning, cleaning by domestic washing machines as well as large amount of effluents are generated by commercial washing including dry-cleaning. An attempt has been made in the present investigation to generalize the characteristics of laundry effluent generated by various sources in Vadodara (Gujarat). It has been found during the laboratory studies, that SS, BOD and COD of laundry waste are high. Treatability studies were carried out in the environmental engineering laboratory of B.V.M. Engineering College, V.V.Nagar for removal of these contaminants. The coagulation-flocculation followed by dual media filtration was found to be most suitable sequence of the treatment. Keywords: Laundry effluent, soil clothing, coagulation-flocculation, dual media filtration _______________________________________________________________________________________________________ I. INTRODUCTION Laundry industry is a service industry, In other words, laundry industry is not a manufacturing industry. [1] The State Pollution Control Board has, therefore, not framed standards for specific contaminant levels for the disposal of Laundry waste. -
H O M E, H E a R T H, and Housekeeping
— C hapter 3 HOME, HEARTH, AND HOUSEKEEPING Marketing new ideas and new ways of homemaking • The evo- lution of consumerism and technology in the kitchen • Easing the labor of laundry and housework • Cooking, canned goods and processed foods • Consumption and housecleaning American women of all classes historically have shared one particular common denominator: cooking. Prior to the second quarter of the nineteenth century when mass-produced cast iron and steel stoves were more available nationwide, cooking was a labor-intensive chore done on an open fire in a fireplace. Wood or coal had to be hauled into the house, and ashes removed daily. Worse was the limited variety of food that could be cooked by this method. Kettles of stews or soups were easy enough, but the art of banking fires over Dutch ovens or piles of bricks or stones for baking took consider- able experience. Likewise, choosing the types of wood that burned hotter or longer and then arranging the fuels for consistent fires required great skill. Figure 3-1. Selling for as little as five dollars— Even when successful, though, early American cooking was regarded with freight paid—the freestanding cast iron stove disdain both at home and abroad. English novelist Frederick Marryat wrote provided greater control and versatility in cook- ing than did the open hearth. Majestic ad 1900, in the early nineteenth century that there were “plenty of good things for the Magee ad 1901. table in America; but ‘God sends meat, and the devil sends cooks.’”1 —38— —Home, Hearth, and Housekeeping Echoing Marryat’s assessment of American cuisine, Count de Volney wrote in 1804: “In the morning at breakfast they deluge their stomachs with a quart of hot water, impregnated with tea, or so slightly with coffee that it is more colored water; and they swallow, almost without chewing, hot bread, half baked, toast soaked in butter, cheese of the fattest kind, slices of salt or hung beef, ham, etc. -
Trainee Competency Manual: Housekeeping
TRAINEE COMPETENCY MANUAL: HOUSEKEEPING _____________________________________Trainee Competency Manual - Housekeeping TABLE OF CONTENTS Level 1........................................................................................................................................................................3 Unit 1..............................................................................................................................................................3 Unit 2..............................................................................................................................................................5 Unit 3..............................................................................................................................................................6 Unit 4..............................................................................................................................................................9 Unit 5.............................................................................................................................................................12 Unit 6.............................................................................................................................................................14 Level 2......................................................................................................................................................................16 Unit 1.............................................................................................................................................................16 -
EC66-1193 Make Short Work of Ironing Clara Leopold
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1966 EC66-1193 Make Short Work of Ironing Clara Leopold Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Leopold, Clara, "EC66-1193 Make Short Work of Ironing" (1966). Historical Materials from University of Nebraska-Lincoln Extension. 3783. http://digitalcommons.unl.edu/extensionhist/3783 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Mrci s 85 £7 -#-L;(p- J (Cj 3 E.C. 66-1193 {!_,l make short work of IRONING • E X TENS ION S E RVICE UNIV ERS ITY OF NEBRASKA COLLEGE O F AGR ICULTURE AN D HOM E ECONOMICS AND U . S . DEPARTM ENT OF AGRICULTU R E COO P ERATING E . F. FROLIK, DEAN .J. L . ADAMS. DI RECT OR MAKE SHORT WORK OF IRONING BY MRS. CLARA N. LEOPOLD STATE EXTENSION SPECIALIST HOME MANAGEMENT There is iron-easy satisfaction in looking at a stack of freshly ironed laundry- particularly if you have made your ironing as easy as possible. Equipment and tec h nique are, of course, essential to doing any job well. Ironing methods and habits vary with individuals and will also have a great deal to do with the problems of making the total ironing job easier. If you are not ecstatic about ironing, even with today' s efficient equipment, you may need a new approach. -
Four Ana and One Modem House: a Spatial Ethnography of Kathmandu's Urbanizing Periphery
I Four Ana and One Modem House: A Spatial Ethnography of Kathmandu's Urbanizing Periphery Andrew Stephen Nelson Denton, Texas M.A. University of London, School of Oriental and African Studies, December 2004 B.A. Grinnell College, December 2000 A Disse11ation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Anthropology University of Virginia May 2013 II Table of Contents Introduction Chapter 1: An Intellectual Journey to the Urban Periphery 1 Part I: The Alienation of Farm Land 23 Chapter 2: From Newar Urbanism to Nepali Suburbanism: 27 A Social History of Kathmandu’s Sprawl Chapter 3: Jyāpu Farmers, Dalāl Land Pimps, and Housing Companies: 58 Land in a Time of Urbanization Part II: The Householder’s Burden 88 Chapter 4: Fixity within Mobility: 91 Relocating to the Urban Periphery and Beyond Chapter 5: American Apartments, Bihar Boxes, and a Neo-Newari 122 Renaissance: the Dual Logic of New Kathmandu Houses Part III: The Anxiety of Living amongst Strangers 167 Chapter 6: Becoming a ‘Social’ Neighbor: 171 Ethnicity and the Construction of the Moral Community Chapter 7: Searching for the State in the Urban Periphery: 202 The Local Politics of Public and Private Infrastructure Epilogue 229 Appendices 237 Bibliography 242 III Abstract This dissertation concerns the relationship between the rapid transformation of Kathmandu Valley’s urban periphery and the social relations of post-insurgency Nepal. Starting in the 1970s, and rapidly increasing since the 2000s, land outside of the Valley’s Newar cities has transformed from agricultural fields into a mixed development of planned and unplanned localities consisting of migrants from the hinterland and urbanites from the city center. -
Clean to Dirty
1 High to Low Outside Clean 3 2 to Inside to Dirty Remember the Cleaning Basics There are three basic rules when cleaning a room or an area. 1 Work from the highest point in the room to the lowest point in the room. 2 Work from the outside walls of the room to the center of the room. Work from the cleanest surfaces in the room to the dirtiest surfaces in the 3 room. Table of Contents 1. Bed/Stretcher/Exam Table 2. Blood and Body Fluid Spills 3. Cleaning/Disinfection Solution Mixing 4. Commode/Bedpan/Urinal 5. Damp Mopping 6. Damp Wiping 7. Dry Mopping 8. Exam/ Patient Room: Routine and Discharge 9. Exam/ Patient Room with Precautions: Routine and Discharge 10. Floor Equipment: Use, Care and Maintenance 11. Garbage and Biomedical Waste 12. Kitchen (Staff) 13. Laundry 14. Office 15. Sharps 16. Toys 17. Tub/Shower 18. Waiting Room 19. Washroom 20. Wheelchair 21. Xray Room 1 High Bed/Stretcher/Exam Table to Low Outside Clean 3 2 to Inside to Dirty Remember the Cleaning Basics PURPOSE: To provide a clean stretcher, bed, and exam table for patients MATERIALS: • Disposable gloves • If needed: - Disposable gown - Disposable mask • Prepared Cleaner/Disinfectant solution in cleaning bucket • Container for dirty cloths (if using reusable cleaning cloths) • Cleaning cloths 1 - 1 CLEANING STEPS 1 Do a Risk Assessment • Determine risk of exposure to germs and the Personal Protective Equipment (PPE) required for _the task. • Wear the correct PPE to safely do the job. 2 Cleaning Frequencies • Beds: Clean weekly; if visibly dirty and between each client. -
Good Housekeeping Infographic
- A HELPFUL GUIDE TO - GOOD HOUSEKEEPING BATHROOM PLANT WATERING RUBBISH BINS For a spotless bathroom, bleach Plants are a great way to add Empty your rubbish as soon as the toilet and wipe surfaces such greenery to your room. Keep you notice it’s full - just make sure them lush by feeding/watering all rubbish is placed properly in as the shower, sink and mirror on the bin store bins and not on the a daily basis. them when necassary and floor. Ensure bin store doors are making sure they have sunlight. closed behind you. IRONING TIDY AS YOU GO DISH WASHING Iron your clothes for the week Put clothes away as soon as you Once you’re done, clean up the ahead and you’ll thank yourself finish ironing, take your cups/plates sink area to make tomorrow’s those mornings you have less to the kitchen and pick up your task a little easier! Remember to towels off the bathroom floor. Tidy replace sponges and cloths time to get ready for university! as you go and cleaning up won’t be such a daunting task! regularly. CLOTHES WASHING FLOOR CLEANING KITCHEN SURFACES Stay on top of your laundry with Mop up spills straight away to Wipe kitchen surfaces daily and the Circuit Laundry app. Just avoid slips/falls and sweep or each time after use to keep make sure you are considerate to vacuum on a regular basis to away any nasty bugs that could others by removing your washing keep things shipshape. contaminate your food. once the cycle ends.. -
Management Problems and Practices of Asian Graduate Students at Oregon State University
AN ABSTRACT OF THE THESIS OF FELITA NACINO SALCEDO for the MASTER OF SCIENCE (Name) (Degree) in HOME MANAGEMENT presented on May 5, 1967 (Major) (Date) Title: MANAGEMENT PROBLEMS AND PRACTICES OF ASIAN GRADUATE STUDENTS AT OREGON STATE UNIVERSITY Abstract approved Redacted for Privacy Martha Plonk This study explored the management problems and practices of 41 Asian graduate students at Oregon State University. The stu- dents were asked to indicate their management problems and practices of food, clothing, and money, their housing conditions, their problems in finding recreation and transportation, and their problems in their academic work and in practicing their religion. All students were enrolled in the University at the time of the interview. Of the group, 25 were males and 16 were females. Twenty -eight were working for their Master's degrees and 10 were working for a Doctor's degree; three students were taking graduate courses but not working for degrees. When the students were asked about their food managment problems and practices, 35 students indicated that they prepared their own meals, while three students ate with American families, two ate in boarding houses, and one in a cooperative. More than half of the 35 students who cooked their own meals planned them depending on what they had on hand in kitchen cabinets and in the refrigerator. Over one -half of these 35 students shopped for food once a week; however 19 made no shopping list of groceries to buy. Twenty -one of the 41 students had received or were receiving native foods from their own countries . -
View Housekeeping Procedures
HOUSEKEEPING ROOM PROCEDURES (These procedures are in addition to regular cleaning) Main Room/Bedroom All bedding needs to be replaced/cleaned (sheets, all blankets, pillow protectors, mattress cover, bed-skirt, comforter) Sanitize all door handles (Main door, door to deck) Sanitize all light switches and lamp switch or toggles Sanitize alarm clock Sanitize telephone Sanitize remote control and then place into ice bag Sanitize temperature controls Sanitize all drawer handles Sanitize luggage rack, hangers, iron and ironing board Sanitize all window operating mechanism Sanitize seating by spraying yellow cleaner on rag and wiping down Use of UV light Bathroom Sanitize door handles Sanitize cupboard and drawer handles Sanitize light switches Sanitize window operating mechanism Replace all towels (including un-used) Dispose of all amenities Replace opened toilet paper Outside Sanitize railings Furniture Things To Remember The Yellow Peroxide based cleaner can be used on all items in the room including furniture. Please do not spray directly into the light fixtures or onto cloth furniture. Instead spray onto a rag and wipe these items down. Rooms are not to be entered during in between guests after it has been cleaned and sanitized. Before entering a room for cleaning, open doors and window and allow room to air out for at least 20 minutes. You must wear a mask while cleaning rooms. Gloves should be worn during cleaning of room and need to be properly removed and replaced before cleaning the next room. Hands should also be washed in between cleaning rooms for 20 seconds with soap and water or by using hand sanitizer. -
Curatorial Care of Textile Objects
Appendix K: Curatorial Care of Textile Objects Page A. Overview.......................................................................................................................................... K:1 What information will I find in this appendix?...... ............................................................................. K:1 Why is it important to practice preventive conservation with textiles? ............................................. K:1 How do I learn about preventive conservation? ............................................................................... K:1 Where can I find the latest information on care of these types of materials? .................................. K:2 B. The Nature of Textiles .................................................................................................................... K:2 What fibers are used to make textiles? ............................................................................................ K:2 What are the characteristics of animal fibers? ................................................................................. K:3 What are the characteristics of plant fibers? .................................................................................... K:4 What are the characteristics of synthetic fibers?.............................................................................. K:5 What are the characteristics of metal threads? ................................................................................ K:5 C. The Fabrication of Textiles ........................................................................................................... -
Annexure V - Caste Codes State Wise List of Castes
ANNEXURE V - CASTE CODES STATE WISE LIST OF CASTES STATE TAMIL NADU CODE CASTE 1 ADDI DIRVISA 2 AKAMOW DOOR 3 AMBACAM 4 AMBALAM 5 AMBALM 6 ASARI 7 ASARI 8 ASOOY 9 ASRAI 10 B.C. 11 BARBER/NAI 12 CHEETAMDR 13 CHELTIAN 14 CHETIAR 15 CHETTIAR 16 CRISTAN 17 DADA ACHI 18 DEYAR 19 DHOBY 20 DILAI 21 F.C. 22 GOMOLU 23 GOUNDEL 24 HARIAGENS 25 IYAR 26 KADAMBRAM 27 KALLAR 28 KAMALAR 29 KANDYADR 30 KIRISHMAM VAHAJ 31 KONAR 32 KONAVAR 33 M.B.C. 34 MANIGAICR 35 MOOPPAR 36 MUDDIM 37 MUNALIAR 38 MUSLIM/SAYD 39 NADAR 40 NAIDU 41 NANDA 42 NAVEETHM 43 NAYAR 44 OTHEI 45 PADAIACHI 46 PADAYCHI 47 PAINGAM 48 PALLAI 49 PANTARAM 50 PARAIYAR 51 PARMYIAR 52 PILLAI 53 PILLAIMOR 54 POLLAR 55 PR/SC 56 REDDY 57 S.C. 58 SACHIYAR 59 SC/PL 60 SCHEDULE CASTE 61 SCHTLEAR 62 SERVA 63 SOWRSTRA 64 ST 65 THEVAR 66 THEVAR 67 TSHIMA MIAR 68 UMBLAR 69 VALLALAM 70 VAN NAIR 71 VELALAR 72 VELLAR 73 YADEV 1 STATE WISE LIST OF CASTES STATE MADHYA PRADESH CODE CASTE 1 ADIWARI 2 AHIR 3 ANJARI 4 BABA 5 BADAI (KHATI, CARPENTER) 6 BAMAM 7 BANGALI 8 BANIA 9 BANJARA 10 BANJI 11 BASADE 12 BASOD 13 BHAINA 14 BHARUD 15 BHIL 16 BHUNJWA 17 BRAHMIN 18 CHAMAN 19 CHAWHAN 20 CHIPA 21 DARJI (TAILOR) 22 DHANVAR 23 DHIMER 24 DHOBI 25 DHOBI (WASHERMAN) 26 GADA 27 GADARIA 28 GAHATRA 29 GARA 30 GOAD 31 GUJAR 32 GUPTA 33 GUVATI 34 HARJAN 35 JAIN 36 JAISWAL 37 JASODI 38 JHHIMMER 39 JULAHA 40 KACHHI 41 KAHAR 42 KAHI 43 KALAR 44 KALI 45 KALRA 46 KANOJIA 47 KATNATAM 48 KEWAMKAT 49 KEWET 50 KOL 51 KSHTRIYA 52 KUMBHI 53 KUMHAR (POTTER) 54 KUMRAWAT 55 KUNVAL 56 KURMA 57 KURMI 58 KUSHWAHA 59 LODHI 60 LULAR 61 MAJHE -
Job Description
JOB DESCRIPTION JOB TITLE: Room Attendant/Laundry Room Attendant REPORTS TO: Housekeeping Supervisor(s), Executive Housekeeper STATUS: Non-Exempt - Hourly JOB SUMMARY: • Clean guest rooms for checkouts and stay-overs, reporting any maintenance issues as needed. To do all laundry for the hotel. Includes removing stains from laundry and making sure it’s clean. QUALIFICATION STANDARDS Education & Experience: • High School diploma or equivalent. • Must obtain and maintain any licenses or certificates as required by law. • Knowledge of machines, computers, tools and other equipment, including HVAC, electrical and plumbing. • Ability to communicate effectively with guests and staff. • Ability to work a flexible schedule, including weekends and holidays Physical Requirements: • Heavy work-Exerting up to 100 pounds of force occasionally, and/or up to 75 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. • Ability to stand during entire shift. • Ability to reach overhead, utilize both hands, to bend over and to stoop and kneel. • Must be capable of climbing and descending stairs during their shift. • Must be able to work in an outside environment. • Must be able to work in an extremely dusty environment. Mental Requirements: • Must be able to understand and follow directions, guidelines and work objectives as set forth by the supervisor. • Must be able to understand the potential hazards and subsequent procedures involved in working around commercial cleaning agents and light machinery. • Must use common sense and integrity in ensuring the security of guest belongings while working in guest suites. DUTIES AND RESPONSIBILITIES The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.