ARCHITECTURAL AND URBAN PLANNING PRINCIPLES FOR ORGANIZING PUBLIC CATERING FACILITIES IN THE URBAN ENVIRONMENT

Abstract

The article examines the architectural and urban planning principles that determine the effective placement and design of public catering facilities in contemporary cities. The study treats restaurants, cafés, dining halls, fast-service units, and mixed-use food complexes as integral elements of urban infrastructure rather than isolated commercial premises. A qualitative analytical method was used, including a review of architectural and urban planning literature, comparative observation of functional typologies, and synthesis of spatial design factors. The results show that the success of catering facilities in the urban environment depends on six interrelated principles: functional integration, accessibility, spatial compatibility, internal planning efficiency, environmental comfort, and urban activation. The discussion demonstrates that these facilities influence not only consumer service, but also the quality of public space, the intensity of street life, and the social identity of districts. The article concludes that scientifically grounded design principles can improve the architectural quality and urban effectiveness of public catering systems and can be used in research, teaching, and design practice.