Mangaluru: Mescom officer Rahman ends life by jumping off Netravati bridge

Bengaluru, Jan 11: Scholar and writer M Chidanadamurthy passed away at a private hospital here on Saturday.

He was 88 and is survived by wife, son and daughter.
He was a well-known scholar in Karnataka specialising in the history of Kannada language and ancient Karnataka.

He was also known for his campaign to conserve the monuments Hampi and to secure classical language status to Kannada Language. Murthy has also articulated that uniform civil code and an anti-conversion law must be enacted by the Government in India.

Murthy was the head of the department of Kannada Bangalore University. He was also associated with Kannada Shakti Kendra. As a historian most of Murthy's work has focused on scientific study of the Kannada Inscriptions.

He has attempted to contextualise inscriptions in their socio cultural setup. He has produced many books on the history of Kannada language and Karnataka. He has guided many research students.

Murthy was recipient of Rajayothsava, Sathiya Academy Award , Papama award and Alava’s Nudisiri award.
His mortal remains were kept at his residence for his fellow mates and relatives.

Several dignatories like B S Yediyurappa, S L Bhyrappa, S Suresh Kumar, V Somanna expressed their condolences to the veteran's death.

The final rituals will be held on Sunday with state honour.

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."

Bengaluru, Apr 28:  Karnataka Chief Minister B S Yediyurappa today launched a Helpline service for Kannadigas residing outside Karnataka.

On April 24, Dakshina Kannada district in-charge Minister Kota Srinivas Poojary in a letter to the Chief Minister requested a helpline for stranded Kannadigas in Mumbai, other States and other countries.

The helpline will help resolve the problem of stranded Kannadigas across the country. After a request is made, local authorities of the caller will be contacted to provide the required help. The helpline will be operated from Bengaluru and staffed with 50 employees in three shifts.