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

Resumen

Public catering facilities play an essential role in the structure of contemporary cities. They are not only places for food consumption, but also social, economic, and spatial nodes that contribute to urban vitality. Recent studies indicate that food planning is increasingly becoming part of the mainstream urban agenda, while cafés and restaurants strengthen public space, social interaction, and local economic activity. This article examines the architectural and urban planning principles for organizing public catering facilities in the urban environment. It focuses on spatial placement, typology, accessibility, functional zoning, environmental quality, and adaptability. The study argues that effective catering facilities should be integrated into the city as multifunctional urban elements that enhance both service efficiency and public life.