Аңдатпа
This article studies examples of artistic interpretation of interior, infrastructural objects of tourist areas. The qualitative organization of tourism activities involves the design and organization of functionally comfortable and aesthetically significant objects. A professional approach to design requires the development of a unified concept of the environment, the artistic integrity of both the entire territory and individual objects. This article discusses the interior design of catering facilities. Public catering facilities are one of the main and sought-after objects in all types of tourism. The practical significance of the work lies in the fact that its materials can be used for special courses and lectures on topics related to the specifics of architectural and spatial solutions of interior design. The research results can also be used as theoretical and methodological material for the benefit of practicing architects and designers involved in the practical design of restaurants, cafes, and other food and leisure establishments, restaurant industry professionals, journalists, consultants, and PR specialists working in this area. Also, the results of this work can be used by foreign designers and architects as foreign experience in organizing public areas.