BACK OF

THE HOUSE

What is Back of the House ? All the behind-the-scenes areas that

customers will not see. This acts as the central command

center in a hotels/restaurants. It’s where the food is prepared, cooked,

and plated Place for employees and managers to

do administrative work.

AREAS UNDERBACK OF THE HOUSE

Kitchen

Stewarding

Employee Area

Office

KITCHEN

largest part of any back of house

food storage, food preparation, cooking

lines, holding areas

Includes dispense bar as well

STEWARDING

Every hotel/restaurant must have clean CCGS.

The people who take care of this area are the

steward and the dishwashing crew.

The steward supervises the dishwashing, pot

washing, and cleanup.

Contd. The stewarding department has the

responsibility of operating the dishwashing machine.

The stewarding department also hand washes large items like pots and heavily soiled items in large sinks called pot sinks.

EMPLOYEE AREA

This area are mainly for the employees

only

Includes the cafeteria, recreational area

Smoking zone

Changing and locker rooms.

Bathrooms for after duty shower.

Managers should have a small area

Administrative work are done

Away from the hustle-and-bustle

Used as meeting rooms, briefing, training and

decision making.

Responsible for the cleaning of the hotel

areas

Responsible for the dirty linens and napkins

in F&B area

Responsible for the cleaning of the room

Responsible for the cleanliness of the hotel

Responsible for the soiled laundry used in

rooms.

THE END