Group 1 - The core theme of the culinary skills competition is "Crafting Dreams, Enjoying Airport Flavors," aimed at enhancing the quality of employee dining services through a competitive platform [1][4] - The event featured 25 dishes across four categories: hot dishes, cold dishes, pastries, and desserts, showcasing the entire process from ingredient selection to innovative techniques [4] - A panel of judges evaluated the dishes based on flavor, creativity, cost control, and applicability, with awards given for popular dishes and innovative concepts [4][5] Group 2 - The competition broke the traditional perception of cafeteria meals, combining traditional techniques with innovative approaches, as noted by participant Wang [5] - The management department plans to establish a mechanism for quarterly new product development and regular skill training, focusing on dish innovation, taste optimization, and management standards [5]