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Bengaluru, Jan 17: India’s latest communication satellite GSAT-30 was successfully launched from the Spaceport in French Guiana during the early hours on Friday.

In a press release, ISRO, has stated that the launch vehicle 'Ariane-5 VA-251' was blasted off from Kourou Launch Base, French Ginana at 0230 hours, carrying India’s GSA-30 and EUTELSAT KONNECT for Eutelasat, as per schedule.

The Ariane 5 upper stage in an elliptical Geosynchronous Transfer Orbit.

With a lift-off mass of 3,357 kg, GSAT-30 will provide continuity to operational services on some of the in-orbit satellites.

GSAT-30 derives its heritage from ISRO’s earlier INSAT/GSAT satellite series and will replace INSAT-4A in orbit.

“GSAT-30 has a unique configuration of providing flexible frequency segments and flexible coverage. The satellite will provide communication services to Indian mainland and islands through Ku-band and wide coverage covering Gulf countries, a large number of Asian countries and Australia through C-band," ISRO Chairman Dr K Sivan said.

Dr Sivan also said that “GSAT-30 will provide DTH Television Services, connectivity to VSATs for ATM, Stock-exchange, Television uplinking and teleport Services, Digital Satellite News Gathering (DSNG) and e-governance applications. The satellite will also be used for bulk data transfer for a host of emerging telecommunication applications.”

ISRO’s Master Control Facility (MCF) at Hassan in Karnataka took over the command and control of GSAT-30 immediately after its separation from the launch vehicle. Preliminary health checks of the satellite revealed its normal health.

In the days ahead, orbit-raising maneuvers will be performed to place the satellite in Geostationary Orbit (36,000 km above the equator) by using its onboard propulsion system.

During the final stages of its orbit raising operations, the two solar arrays and the antenna reflectors of GSAT-30 will be deployed. Following this, the satellite will be put in its final orbital configuration.

The satellite will be operational after the successful completion of all in-orbit tests.

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."