Congress, JDS not fulfilled promises, they have no moral right to continue in power: BSY

Bengaluru, July 14: Girls outshone boys in the Second Pre-University Board examinations in Karnataka, results of which were announced on Tuesday.

As many as 6.75 lakh students had written the examination of which 4.17 lakh students passed.

Thus, the pass percentage is 61.80 per cent, Primary and Secondary Education Minister S Suresh Kumar said while announcing the results.

He said 68.73 per cent girls cleared the exam against the boys whose pass percentage was 54.77 per cent.

In terms of urban versus rural, 62.60 per cent students passed in the urban area while 58.99 per cent were from rural areas.

The three districts where the students' performance was excellent were Udupi, Dakshina Kannada and Kodagu whereas the districts where students fared badly were Chitradurga, Raichur and Vijayapura, the minister said.

Both Dakshina Kannada and Udupi have recorded 90.71 percent results. Kodagu has bagged second position with 81.53 pass percentage. Vijayapura district has recorded lowest pass percentage (54.22)

Combination wise, the pass percentage of students in science stream is 82.57 per cent, Commerce 72.60 per cent and Arts 47.90 per cent, said the Minister.

He also said of those who passed the examination, 72. 45 per cent were from English medium and 47.56 from Kannada medium.

There are 68,866 distinction scorers, 2,21,866 students who got first division and 77,455 students who passed the exam in second division, the minister added.

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, Jul 12: Mangaluru City Corporation Commissioner tested positive for COVID-19 on Sunday.

He was suffering from fever since the last few days and today his swab results came out positive.

He is currently undergoing treatment at a private hospital in the city and his condition is stated to be stable.