HISTORY OF RESTAURANTS

           According Suarthana (2006: 23) restaurant is: “place of business is commercial scope of its activities to provide food and beverage service to the public at his place of business”. Meanwhile, according to Sihite (2000: 16) restaurant is: “a place where a person who comes into the room will get the service to enjoy food, good morning, afternoon, or evening hours according to open it and by guests who enjoy a dish that must be paid in accordance with price is determined according to the list provided in the restaurant. “
According to the Marsum (2000) restaurants is the somewhere or the building which commercially be organized, the goodorganizes services to all the customers way of food and beverage. Objectives is to seek restaurants the operational profit as stated in the definition of Christian Prof.Vanco diCornell University School Hotel Administration. In addition to a business purpose or for profit, making its customers happy, too, is an objective operasionalr est or primary (p.711). According to Marsum (2000, p. 711), there are seven types of restaurants classifications: A La Carte Restaurant is a restaurants that has full permission for the sell food, complete to many variations. Where consumers are free to choose their own food as they wanted. Every – every kind of food is available the restaurant has its own price.
      Table D’hote Restaurant is a restaurants that specialized in which complete menu (from appetizer to dessert), and the certain, to the price has been determined also. Cafeteria or Café is a small restaurants which put the bake sale, sandwiches, coffee and the tea. Food choices are limited and the do not sell alcoholic beverages.
It’s the restaurants to which relatively affordable price, which is managed by an individual on the edge of town. The atmosphere created is very close and the friendly to customers and provide a delicious meal.
From the definition above can be concluded that the restaurants was place of business that serve the guests who came to the scope of operations providing food and the beverages of a commercial nature.