Mangalore University VC Prof. K Byrappa elected fellow of Royal Society

Bengaluru, Jan 2: Prime Minister Narendra Modi on Thursday arrived at the Yelahanka air base by a special plane on a two-day visit to Karnataka to attend events in Tumakuru and Bengaluru.

Chief Minister B S Yediyurappa, Union Ministers D V Sadananda Gowda and Pralhad Joshi and state Revenue Minister R Ashoka were present to welcome Modi.

Yediyurappa greeted the Prime Minister by garlanding him and offering a shawl and adorned him with a Mysuru Peta (turban).

Later, Modi flew to Tumakuru to attend events at the Siddaganga Math apart from addressing a gathering and to present the Krishi Karman Award.

In the evening, the Prime Minister will visit the DRDO facility to dedicate five DRDO Young Scientists Laboratories to the nation.

He will stay at the Raj Bhavan on Thursday.

On Friday, Modi will inaugurate the 107th Indian Science Congress at the University of Agriculture Science in Bengaluru.

Mangaluru, Mar 30: Police on Monday registered a case against a man, who, after return from Dubai, had failed to adhere to lockdown guidelines of house quarantine.

The case was filed by Assistant Commissioner, Puttur, Dr Yathish Ullal.

The man, who returned from Dubai on March 21, had a seal on his hand and was supposed to stay at home for 14 days, but was seen roaming around the city, hence he was taken into custody and a case registered.

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."