Definition
Par stock is the standard quantity of an item a hotel holds to run normally — for linen, one par is a full set for every room, and hotels typically hold around three par.
Also called: Par level · Par stock level · Linen par
In practice
Three par means one set in the room, one in the wash and one on the shelf. Holding less than that forces a hotel to over-wash and chase shortages, which destroys linen life faster than the saving is worth. Holding far more leaves capital sitting dead in the store.
The same logic applies well beyond linen. Par-based ordering is the foundation of food cost control, because it replaces ordering from memory with ordering to a defined level, and par levels for critical engineering spares — geyser elements and similar — are what keep a preventive maintenance programme from stalling for want of a part.
Par stock only works if it is reconciled. Tracking linen discards monthly and investigating spikes is what distinguishes a managed par from a number written down once.
Why it matters to an owner
Par stock is an unglamorous discipline that quietly decides both working capital and asset life. Too little and the hotel destroys what it owns; too much and it finances inventory it does not need.
Frequently Asked Questions
Roughly three par — one in the room, one in the wash, one on the shelf. Below that a hotel over-washes and shortens linen life; far above it, capital sits idle in the store.
Yes. Par-based ordering underpins food cost control, and par levels for critical engineering spares keep preventive maintenance from being blocked by a missing part.