Mangaluru Airport to go silent from January 2018

Bengaluru, Jun 24: Karnataka Chief Minister BS Yediyurappa was all praise for a sixth standard student from Kallianpur in Udupi district for joining the fight against COVID-19 by stitching Face Masks with one hand for SSLC students writing examination beginning from Thursday.

Mr Yediyurappa took to Twitter and wrote, “Proud of this young COVID warrior Sindhuri. Her smile as she stitches that mask inspires all of us to go beyond our limitation and strengthens us to fight this battle together. God bless you!”

Sindhuri, daughter of Sudhir and Renuka is currently studying in the sixth standard in Mount Rosary school and Bulbul in Scouts and Guides as well.

As part of the Indian Overseas Congress Mera Bharat Mahaan NRI Series, a Facebook live Global Conference was facilitated by Dr Arathi Krishna, Dy. KPCC NRI Chairman and Mr. Mohammad Mansoor President IOC Bahrain on 30th May, 2020.

In the one and half hour live interaction, questions and answers were addressed by DK Shivakumar, President of PCC Karnataka and attended by hundreds of participants, accumulating an impressive 300K people viewing the live broadcast across the globe.

The event was inaugurated with a welcome address by the inspiring and innovative IOC chairman Sam Pitroda followed by the motivational speech of AICC Secretary Shri Himanshu Vyas, IOC US President Mr. Mohinder Singh Gilzian and former KPCC NRI Dy Chairman Dr. Arathi Krishna by whom Shivakumar was introduced.

The event was remarkably successful with maximum interaction of global congress family members and straight forward answers by Shivakumar. 

He emphasized on the present political issues in India and the Indian government's negligence in handling the crisis related to Covid-19 and the indefinite lockdown. He added at present, that the Congress is playing a frontline, constructive role by addressing and articulating the Covid-19 issues and offering critique-based solutions to the government as a responsible opposition party.

The insightful meeting covered the congress strategy and the rebuilding of the KPCC, as well as discussed counter corrupt and hatred politics of current regime along with the role of constructive opposition, etc.

IOC Bahrain President Mr. Mohammad Mansoor thanked IOC Chairman Sam Pitroda, AICC Secretary  Himanshu Vyas for their role in strengthening the party and motivating the team; former KPCC NRI Dy Chairman Dr. Arathi Krishna for introducing the guest; IOC global IT Cell Chairman Manoj Shinde, along with Dananjay and Vinay for professionally managing the event;  IOC US President Mohinder and  Karnataka Chapter President Gauri Shankar for emphasizing the guest of honour; Ms Sofiya Sharma and Ms Vijya Nadela for beautifully moderating the event and all the distinguished guests and Presidents of IOC and KPCC wing Leaders from Saudi Arabia, Bahrain, Kuwait, UAE, Germany and other countries who were present on the online meeting and especially  Mr. Althaf,  PA to DKS and Mr. A.N.Nataraj Gowda in charge of KPCC IT Cell for helping facilitatethe online meeting.

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."