The principle of purchasing a certain amount of traditional tourist products (stew, condensed milk and pasta) has long been rejected, so that later on in the campaign we can make some equally traditional tourist dishes from them. Now in tourist practice, a menu is prepared in advance for the entire trip. The necessary products for preparing the products indicated in the menu are purchased according to the planned assortment and in the required quantities. The number of days provided for in this menu amounts to a food cycle, which, with a sufficient duration of travel, can be repeated several times. So, for travel of the 1st category of complexity, it is advisable to equate the food cycle to the total duration of the route – 6 days. For trips of medium difficulty category (2 and 3), the cycle duration equal to half the trip duration is most convenient – 4 and 5 days, respectively. For travel of the highest categories of complexity, tourists widely use the weekly cycle, when each daily menu corresponds to a specific day of the week.
However, in mountain trips, weekly cycling is not suitable, since here the height and load on the tourist, and therefore the energy costs of the day, change very sharply. Therefore, for mountaineering, it is most rational from the point of view of catering for the most complete replenishment of energy costs to divide the route into three stages:
Stage 1 – movement through snowless valleys (on the way to approach the highlands); Stage 2 – movement in highlands along technically uncomplicated areas; Stage 3 – movement in highlands through difficult areas.
For each of the indicated stages, it is necessary to have a shortened menu cycle (for 3 days). Since the stages of the route (especially the 2nd and 3rd) alternate with each other, the average repeatability of the same daily menu is 6 days.
The following is a typical menu for mountain hiking, since the preparation of a standard menu with a weekly cycle of repeatability for other types of tourism should not cause any difficulties for those responsible for the catering of the group and familiar with the principles of creating a menu for the most difficult mountain tourism in this regard.
A typical menu for mountaineering is compiled for each of the above stages of the route and provides for each such stage three options for daily meals (indicated by the letters A, B and C), depending on the complexity of the route of daily sections at each stage
A – food when moving along the daily section of the path that has the least difficulty for this stage; B – food in the area with average difficulty; C – food in the area with the highest difficulty for this stage.