Specific Features of Linguistic Units Related to Public Catering

This article examines the specific features of linguistic units related to public catering, focusing on the lexical, semantic, structural, and functional characteristics of words and expressions used in the sphere of food service. Public catering represents a significant area of professional and everyday communication, generating a wide range of specialized vocabulary associated with food products, dishes, cooking processes, kitchen equipment, service, and establishments. The study analyzes the ways in which these linguistic units are formed, their semantic relationships, and their use in different communicative contexts. Particular attention is paid to professional terminology, borrowed words, phraseological expressions, and culturally specific vocabulary reflecting national traditions and eating habits. The research demonstrates that public-catering vocabulary is characterized by semantic diversity, terminological specificity, productivity in word formation, and close interaction between language and culture. The findings contribute to a better understanding of the linguistic organization of public-catering discourse and may be useful for lexicography, terminology studies, intercultural communication, and foreign-language teaching.