| Popis: |
The analysis of inn, as first catering companies, was performed in the present article. There were explored their planning, functional, typological and compositional features in the context of the tools search for the formation unique images and national identity of the environment of catering institutions. The main inn functions are highlighted as food and beverages consumption, accommodation service, administration, trading, social and cultural entertainment, warehousing etc. The building of the simplest inn was based on a planning type of the house ”by two halves” – consisted of two rooms that were divided by the hay: inns and accommodation were the one could stay over. The inn, in turn, was divided by a wall into two parts: a tavern with counters and tables with benches. A type of inn were ones with drive-inns (drive-inn backyards). They were larger, with longer arcades that went deep through entire building. Later, a new type of inn appeared – drive-in accommodation. Those differed from the normal inn by a larger number of rooms of various purposes, that were separated in groups according to their purposes. These included the owner’s family accommodations, guests rooms, utility rooms and a horse yard or covered stable. It was discovered that the taverns by their spatial and planning structure were derived from the buildings similar to countryside houses and their functional, decorative and compositional means were quite humble. Therefore, the source of architectural and artistic means for the ethnic motives use in the modern environment of catering establishments is both the inn architecture and housing mean (Ukrainian rural housing of the late XIX and early XX centuries). There were identified the main architectural and artistic means of using Ukrainian ethnic motifs in the architecture of modern interiors of catering establishments. |
