Emergency mock drill at MRPL tests readiness of authorities

Bengaluru, Jan 11: The Chief Justice of India Justice Sharad Arvind Bobde on Saturday inaugurated the phase-1 of the new building of the Karnataka Judicial Academy on Crescent Road in Bengaluru.

The new building has three floors, besides, the ground floor and two basement floors.

While Chief Minister B S Yediyurappa inaugurated the 319-seater multi-purpose auditorium, at which Chief Justice of the High Court of Karnataka Justice Abhay Shreeniwas Oka felicitated Justice Bobde.

Justice Ravi Malimath, President of the Karnataka Judicial Academy and Judge of the High Court of Karnataka, in his welcome address said that the academy has so far trained as many as 4000 judicial officers and striving for excellence in the field of judiciary.

The building, built in the first phase, has parking in the lower and the upper basement, which can accommodate 44 cars and 124 two-wheelers, the ground floor consists of a 319-seater multi-purpose air-conditioned auditorium, a lecture hall with 84 seats, two lecture halls with 40 seats each and a VIP lounge. The First Floor has a lecture hall with 84 seats, two lecture halls with 40 seats each, a VIP lounge, two discussion rooms and an administrative office for the staff of the academy.

The second phase, to be built has a parking facility for 36 four-wheelers and 22 two-wheelers in the lower basement and 32 four-wheelers and 30 two-wheelers in the upper basement.

The total cost of the project, including Phase-1 and Phase-2, to be executed by the Public Works Department in the sprawling 2.2 acres plot of the Karnataka Judicial Academy is around Rs 96.02 Crore.

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."

Udupi, Jun 20: The wife and daughter of a 54-year-old man who succumbed to Covid-19, tested positive for the virus on Saturday.

Sources said that the family returned to Udupi on June 18 and the man died the same day while his wife and daughter tested positive today.

The man and his family had arrived at their house in Thekkatte on Thursday, June 18 afternoon. Later in the day, the man died. He was suffering from jaundice and had arrived from Mumbai in the state of illness.