K Jayaprakash Hegde releases BJP’s manifesto for Udupi constituency

Mangaluru, Jan 3: S Cube Art Gallery has successfully concluded its prestigious assignment from Airports Authority of India (AAI) to beautify Mangaluru Airport with artistic works. AAI had invited tenders for various jobs to be executed in the airport premises. S Cube Art Gallery had made a competitive bid which was subsequently followed up with presentation before selection panel and award of contract. S Cube Art Gallery bagged the contract for six works in two sectors out of the total four sectors for which the tender had been called.

The themes presented by S Cube Art Gallery showcase the Tulu culture and heritage of the people of Coastal Karnataka. The six themes selected are:

1. ‘Human Hand Flying Paper Plane’ – fibre glass and steel sculpture work installed in the circle in the outer precincts of the airport. This is a larger than life sculpture signifying the dreams and aspirations of the air travelers. Artist: Harish Kodialbail, Mangalore

2. ‘Kambala’ – fibre glass sculpture installed at the exit area of the airport. This sculpture is meant to introduce ‘Kambala’, the iconic folk sport of the region to the visitors and tourists. Artist: Harish Kodialbail, Mangalore

3. ‘Fisherman with Boat’ - fibre glass and steel sculpture installed at the entrance to departures lounge of the airport. It symbolizes the fishing culture of the coastal region depicting the soaring aspirations, life of courage and adventure as well as the daily struggles of the fisher folk. Artist: Harish Kodialbail, Mangalore

4. ‘Tiger Dance’ - fibre glass and steel sculpture installed at the arrivals lounge of the airport. This work depicts the world famous ‘Mangalore Pilivesha’ showing tiger dancers in various typical postures to the visiting tourists. Artist: Harish Kodialbail, Mangalore

5. ‘Folk Art Forms’ – six individual terracotta sculptures with Tulunadu cultural themes installed alongside the domestic and international corridors of the airport. Artist: Venki Palimaru, Udupi

6. ‘Jain Miniature Paintings’ – Jain miniature paintings (18x6 feet) – Two works of acrylic on canvas displayed on the wall on either sides of the exit area. The work was conceived after referring to authentic traditional Jain paintings in Moodbidri Jain Mutt and Shravanabelagola Mutt. Artist: Reshma S. Shetty, Mangalore

The total value of the contract was Rs. 56 lakhs. The work was completed over a period of six months and concluded in the month of July, 2019.  S Cube Art Gallery is grateful to the Airports Authority of India for giving the opportunity to participate in this project and showcase the artistic talents of the region.

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."