The competition took place over 12 days, with the participation of 16 processing stations from regiments, brigades, and equivalent units of the 34th Army Corps. The teams competed in several areas, including: leadership and management, organizational models; scale and equipment; record-keeping, accounting, and financial settlement; food sourcing, production, and processing; and the development of innovative techniques in processing and ensuring food safety and hygiene.

Through the competition, the participating units demonstrated a spirit of solidarity and creativity, effectively utilizing their organizational and management capabilities for centralized food processing stations in field conditions. Many teams came up with effective solutions in utilizing readily available ingredients and organizing scientifically-prepared meals that suited the soldiers' tastes, contributing to improving the quality of troop sustenance.
In his closing remarks, Major General Le Van Cuong commended the sense of responsibility, solidarity, and efforts to overcome difficulties shown by the participating teams and individuals. He also emphasized that the competition was an opportunity to comprehensively assess the quality of logistics support at the units, especially the capacity to organize food preparation and service for troops during training, field exercises, and combat readiness.

At the end of the competition, the Organizing Committee awarded 2 outstanding prizes, 2 first prizes, 6 second prizes, 4 third prizes, 2 consolation prizes, and 24 category prizes to the teams and individuals who achieved high results.
Source: https://baogialai.com.vn/quan-doan-34-be-mac-hoi-thi-tram-che-bien-tap-trung-post570185.html






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