INTERPRETATION OF EXPRESSIVENESS IN PUBLIC CATERING (FOOD SERVICE) VOCABULARY ACROSS PHONETIC AND LEXICAL LEVELS

Abstract

 This study explores the interpretation of expressiveness in public catering (food service) vocabulary at the phonetic and morphological levels. Expressive language in the food service sphere plays a crucial role in attracting customers, shaping product perception, and enhancing persuasive impact. At the phonetic level, the research analyzes devices such as gemination, vowel lengthening (quantitative stress), alliteration, assonance, and consonance, demonstrating how sound repetition and prosodic variation contribute to emotional coloring and memorability in advertising texts and oral discourse. At the lexical level, attention is given to expressive word-formation means, including diminutive and augmentative forms, affixation, and evaluative morphemes that intensify meaning and convey subjective attitudes. The study shows that the interaction of phonetic and morphological expressiveness strengthens imagery, emotional appeal, and pragmatic effectiveness in public catering communication, reflecting both universal and language-specific features.