Youth dies after cash over supplying copy chits during SSLC exam

Tirupati, Jul 5: The Karnataka government will soon build a massive pilgrim amenities complex and marriage hall at Tirumala, the hill abode of Lord Venkateswara, at an estimated cost of Rs 200 crore, a temple official said here on Saturday.

The state would soon submit a blueprint for the construction of the Rs 200 crore mega complexes to the Tirumala Tirupati Devasthanams (TTD) that governs the hill shrine, the official said.

Consequently, based on the designs, TTD would construct the complexes with the given fund and after completion, they would be handed over to the Karnataka government, he said.

Karnataka Chief Minister BS Yediyurappa would lay the foundation stone for the mammoth complexes on the hills some time next month, he said.

Andhra Pradesh Chief Minister Y S Jagan Mohan Reddy is likely to take part in the programme, he added.

Davanagere, Jun 15: Karnataka Health Minister B Sriramulu was on Monday seen without face mask at an event in Davanagere amid COVID-19 crisis in the country.

The Minister was attending the wedding ceremony of son of former minister Parameshwar Naik at Hagaribommanahalli in Davanagere.

This is not the first time that Sriramulu has flouted the norms for preventing the spread of COVID-19. He took part in a procession in Chitradurga on June 2 and flouted social distancing norms. He was seen surrounded by several supporters while a big garland was being offered to him.

The state has reported 6,245 COVID-19 cases including 2,977 cured, 3,196 active cases and 72 deaths.

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."