Unable to withdraw money for exam fees, college student hangs self

Bengaluru, May 4: First year Pre-University results of Karnataka Department of Pre-University Education will be released soon.

According to a report, the first year PU result will be released on the registered mobile numbers of students or parents on May 5. The report also asked the colleges which offers PU course that the PU results should not be released on the notice boards.

This measure has been taken keeping in view to avoid gatherings in and around the institutions to prevent the spread of coronavirus.

The Deccan Herald report also said the students who are not able to clear the exams after the PU results are declared will be given a chance to appear for supplementary examinations in college level and further details on this will be shared with the institutes by the department in due course.

"After the declaration of results, colleges can conduct online classes for students who are eligible to attend second year PU classes," the report added.

The state is yet to complete the SSLC (class 10) and PU second year (higher secondary or class 12) examinations as the spread of coronavirus and subsequent lockdown announced by the government has put the whole academic activities out of gear in the state.

Recently, the education minister has said the SSLC examinations in the state will be conducted as it is a "crucial stage in a student's life".

"We will consider it (SSLC examinations) when the situation becomes normal," The New Indian Express quoted the minister as saying.

The Karnataka SSLC exam was scheduled to be held between March 27 and April 9, and over eight lakh students had registered for the exam.

Updates on the date and other decisions regarding PU second year exams are awaited.

Earlier, the school education department had decided to promote class 7 and 8 students without any exams in the wake of lockdown aimed at controlling the spread of COVID-19.

New Delhi, Jan 26: On the occasion of the 71st Republic Day, Karnataka state's tableau depicted the philosophy of Basaveshwara and the concept of Anubhava Mantapa (Centre for Experience), which was the socio-religious centre that existed in the present-day Basava Kalyana of Bidar district in Karnataka.

It is regarded as the first religious parliament in the history of mankind.

This 12th-century centre has a special significance in the history of humanity, as it represents composite culture, philosophy, spirituality, equality among other universal human values.

These values were propagated by the saint and social reformer- Basaveshwara and other sharanas- followers of Basava philosophy of the socio-religious movement.

It is significant that representatives of Anubhava Mantapa were nominated based on their spiritual attainment, regardless of caste, class and sect they belonged and thus discarded the differentiation of human beings as higher or lower, on the basis of birth, occupation and gender.

The front part of the tableau has the replica of Basaveshwara preaching his most cherished value - "Work is Worship".

For Republic Day Parade 2020, a total of 56 tableaux proposals (32 from states/UTs and 24 from Ministries/Departments) were received. Out of these, 22 were shortlisted for participation in the Republic Day Parade 2020.

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."