Youth held for posting objectionable pic of deity on social media  

Mangaluru, Mar 10: Four airports which are run by the Airport Authority of India (AAI), including Mangaluru International airport, have been adjudged among the best aerodromes in the world, winning 10 awards in four different categories at the 2019 ASQ awards.

ASQ is a globally established programme that measures passengers’ satisfaction while traveling through an airport. Airports Council International (ACI), which is an independent agency of airport operators, carries out international benchmarking of aerodromes.

“Four AAI airports — Chandigarh, Mangaluru, Trivandrum and Lucknow — have been adjudged the best in the world in recently announced 2019 ASQ awards. These airports won 10 awards in four categories,” Airports Authority of India (AAI) said in a release here on Tuesday.

The survey measures passengers’ satisfaction across 34 key performance indicators that include eight major categories such as access, check-in, security, airport facilities, food and beverage, retail, airport environment and arrival services.

The four categories in which these airports bagged the best airport awards were size and region, environment and ambiance, customer service and infrastructure and facilitation, as per the AAI.

The survey was carried out at across 356 airports across North America, Latin America and the Caribbean, Europe, Africa, the Middle East, and Asia.

The survey results are monitored by airport tariff regulator AERA, NITI Aayog, and civil aviation Ministry, the release added.

Mangaluru, Feb 13: The Customs Officers of Airport Team-II at Mangalore International Airport (MIA) on Thursday intercepted a passenger who attempted to smuggle gold worth Rs 9.39 lakhs.

The team led by Rajesh Poojary nabbed the passenger who attempted to smuggle 233.18 grams of gold strips concealed inside a rechargeable emergency light and solar sensor wall light.

The officials said a passenger named Mohammed Mahir Patla (24) from Kasaragod, who arrived from Dubai yesterday evening by Air India flight number IX384 attempted to smuggle the gold.

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."