Accounting for products, their transportation in a multi-day trip, load norms and distribution of products, public equipment, property and fuel in the group.

In the tourist group should be organized a clear accounting of products and control over their spending. Before the start of the trip, the member of the tourist group responsible for the catering (delivery manager) starts a separate sheet with a note for each participant in the trip. In it, he writes down the name and weight (quantity) of products issued to a particular tourist. Here, all public equipment and property are taken into account, their mass is recorded. 

Accounting for products, their transportation in a multi-day trip, load norms and distribution of products, public equipment, property and fuel in the group.

During the trip, the supply manager regularly, every 2-3 days, keeps track of the food products available to tourists. By agreement with the leader of the group, redistributes part of the products or equipment to the current load rate of each participant in the campaign..

When distributing products of equipping, the weight ratio of only public cargo between male tourists and female tourists should be 1: 0.5. Taking into account personal belongings (the total mass of which is almost the same for each tourist), this ratio changes to 1: 0.66. This is quite acceptable for traveling medium difficulty.

Registration of products, form of recording the availability of public equipment, property and fuel for a participant in a tourist group.

Accounting for products, their transportation in a multi-day trip, load norms and distribution of products, public equipment, property and fuel in the group.

In difficult travels this ratio changes. Suppose that the distribution of public cargo in a group making a difficult mountain trip is as follows. For men – 20 kg, for women – 10 kg, i.e. 1: 0.5. The mass of personal items and equipment (warm clothes, linen, sleeping bag, cats, ice ax, carbine, etc.) on average for each participant in this trip is 10 kg.

Total for every male tourist is 30 kg. For a woman – 20 kg. That is 1: 0.66. Such a mass backpack for women with severe physical exertion, due to the difficulty of overcoming natural obstacles, the duration of the trip, severe climatic conditions, is excessive. The total mass of the backpack here should have a ratio of 1: 0.5. What happens when distributing public cargo in a ratio of 1: 0.33.

Given that in a difficult tourist trip the number of women is usually no more than 25% of the group, a small additional burden for men will be almost imperceptible. All of the above applies to minors traveling.

In the period between recounts, the manager carefully monitors the consumption of products. Not allowing unauthorized lightening of the load in some participants due to the constancy of the weight load in others. The amount by which every backpacker’s backpack is lightened per day is the sum of the average mass of fuel products spent per tourist per day. Usually, this value, depending on the number of participants in the group and the complexity of the trip, ranges from 1.1-1.5 kg per day.

Information about the mass of food products in volumetric measures, how many products are placed in a mug, glass, tablespoon and teaspoon.

Accounting for products, their transportation in a multi-day trip, load norms and distribution of products, public equipment, property and fuel in the group.
tents and a multi-seat sleeping bag their mass increases by 1.4-1.7 times. If necessary, the manager should take measures to unload tourists. Carrying these tents and sleeping bags. After the first effective drying, the supply manager takes into account the reduction in the mass of this equipment. For more precise control of weight characteristics, taking into account food and fuel, the manager may have a portable steelyard, designed for 10 kg.

In case of illness or illness of one of the tourists, the supply manager, by decision of the group leader, partially unloads this tourist. Distributing his load among well-feeling tourists (not necessarily strong). Accounting for products, equipment and fuel, and all their movements, the manager records in his notebook.

Cooking always requires the correct ratio of the starting products. In addition, in a hiking trip you need to know the consumption and the amount of food residue. Therefore, in cases where a tourist group is not able to weigh products, use volumetric measures of their mass. Considering in advance how many and what products fit a cup, a glass, a tablespoon and a teaspoon.

Based on materials from the book Homemade Travel Equipment.
Lukoyanov P.I..

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