Bhatkal-born alleged ISIS recruiter Shafi Armar named global terrorist

Kodagu, Mar 19: One more person has tested positive for coronavirus in Kodagu on Thursday, taking the tally of confirmed cases in the state to 15.

The man has a travel history to Saudi Arabia.

"One person has tested positive for #COVID19 in Kodagu today; he has travel history to Saudi Arabia. He is being treated in an isolation hospital. Total number of positive cases reaches 15 in the state," said B Sriramulu, Karnataka Health Minister.

A total of 169 positive cases of coronavirus have been reported in India so far, the Union Ministry of Health and Family Welfare said on Thursday.

Globally, the virus has infected more than 184,000 people and killed more than 7500, as per the data available on the World Health Organisation website.

Mangaluru, Jan 2: Shwetha Rasquinha, Assistant Professor and Head of the Department of Social Work, St Aloysius College, Mangaluru, has been awarded Doctor of Philosophy (PhD) degree by the Mangalore University for her thesis titled “Effectiveness of Social work intervention on caretakers of cancer patients- A social work study in Mangalore”.

She did her studies under the guidance of Dr Rameela Shekhar, Professor (Rtd), School of Social work, Roshni Nilaya, Mangaluru.

Ms Shwetha Rasquinha hails from Vittal, D/o Vincent Rasquinha and Late Regina Rasquinha, and is the second person to complete doctoral studies from the Vittal Parish.

Her colleagues and well-wishers have congratulated her for her highest achievement in academics and successful completion of quality research.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."