ABSTRACT
An archaic term that has survived over the centuries. It was first used in the Middle Ages in England to describe the area of an inn where food was prepared, which was normally located outside and to the rear, and therefore was called the back-of-house area. Its modern interpretation is similar, as it is commonly used to describe the areas of a hotel or restaurant, which are normally off-limits to the guests (e.g. the kitchen). The modern application lies with the delineation of back-of-house employees such as cooks, laundry operators, cleaners, etc., from front-of-house employees such as front-desk clerks, concierge, or restaurant servers.
