Given the current COVID-19 global issue, TAUZIA Hotels is committed to assist the community in need during this pandemic, particularly the healthcare professionals who are working on the frontline to contain the disease. The company is working to support the medical professionals and hospital workers with distribution of ready-to-eat meals to selected hospitals across Indonesia.
Since March, several hotels in the TAUZIA Hotels network have prepared and delivered cooked meals to doctors, nurses and other health workers in hospitals appointed by the government to handle COVID-19 cases. So far, the team managed to deliver the meals to up to 12 hospitals in 10 cities in Indonesia; Surabaya, Semarang, Solo, Banjarmasin, Pontianak, Samarinda, Pekanbaru, Batam, Denpasar, and Badung (Bali). Considering the need for healthy meals, the chefs prepared menus using fresh ingredients with balanced nutrition yet easy to consume, making them a convenient option for busy healthcare workers.
Some hospitals that received the meals include Regional Public Hospital of Dr. Soetomo in Surabaya, Ken Saras Hospital Semarang, Moewardi Hospital Surakarta, Regional Public Hospital of Ulin in Banjarmasin, Soedarso Hospital Pontianak, AW Sjahranie Public Hospital in Samarinda, Regional Public Hosppital of Arifin Achmad Pekanbaru, BP Batam Hospital, and Sanglah Hospital in Bali.
“We are grateful for the dedication and hard work of our healthcare workers who have selflessly made personal sacrifices in the fight against COVID-19,” said Patrick Vaysse, Chief Operating Officer of TAUZIA Hotels. “During these unprecedented times, we realize the need to further unite and do our part as a socially responsible company in overcoming this health crisis and its impact around the nation. This meal distribution initiative is a way to express our gratitude and well-deserved appreciation for the healthcare professionals and we hope these meals can provide a bit of comfort during these trying times.”
Sanitary safety measures were reinforced during both the meal preparation and delivery. The team of employees who delivered the meals were equipped with face masks, gloves and hand sanitizers. Frequent hand washing was also required before and after the delivery.