Will do deep introspection of Congress performance in DK, Udupi: UT Khader

Mangaluru, Jan 12: Sudarshan Moodbidri and Robin Devaiah were today unanimous elected presidents of Dakshina Kannada and Kodagu district units of Bharatiya Janata Party.

Karnataka BJP vice-president Nirmal Kumar Surana oversaw the election process of the two district units at the BJP’s party office here.

While Sanjeeva Matandoor, Puttur MLA and incumbent president of DK unit of the party welcomed his successor Sudarshan, it was the turn of BB Bharatheesh, president of Kodagu unit to welcome Robin.

K Uday Kumar Shetty, DK district election officer and Ravi Kalappa, Kodagu district assistant election officer conducted the election under the supervision of Surana in the presence of MLAs of the party from respective districts.

Sudarshan started out his career as taluk and then district convener of Bajrang Dal before taking up responsibility as seva pramukh of Vishwa Hindu Parishad.

He formally joined the BJP as general secretary of Mulki-Moodbidri assembly unit of the party, moved on as convener of training cell of the party and was the general secretary of the district unit of the party before his elevation. A B.Com student of Dhavala College, Moodbidri, he is 44.

Robin, 50, who started out as a RSS volunteer as a student, too is incumbent general secretary of the Kodagu unit. Having been a member of ABVP for 8-years, he joined BJP formally in 1996 through Yuva Morcha and was its district treasurer, national executive member and state general secretary.

A product of Field Marshal K M Cariappa College, Kodagu, he served two terms as general secretary of the district unit prior to his elevation.

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."

Mangaluru, Feb 5: The New Mangalore Port implemented the Centre's Standard Operating Procedure (SOP) by screening the crew of cargo ships and passengers of Cruise Vessel for the highly contagious and deadly disease Coronavirus.

Sources in the port said that screening was being carried out at the harbour since the past few days, as a precautionary measure. All the 1,800 passengers and 786 crew of Cruise Vessel 'Costa Victoria,' which stopped at the port, were screened.

Arrangements were also made for screening foreign nationals arriving at the Mangalore International Airport (MIA). 

Besides screening, passengers were also made aware of the Coronavirus and the precautionary steps to be taken.