RAMADA HAND BOOK

INDEX

Introduction to Wyndham World Wide. Introduction to Our Owners & the Management

Team.Hotel Details: - Restaurant/ Banquets/ Rooms/Spa

& Pool etc with timing.Our USP’s.Grooming Standard.Telephone Etiquettes.Locker Policy.Hotel Check- in & Check-out Policy for

Employees.Leave Policy.Generic Do’s & don’t / Courtesy amongst

Collogues.Career

Chairman & Managing Director

Mr. Jawahar Lal Jaiswal

DirectorMr. Gaurav Jaiswal

GENERAL MANAGERMr. Sandeep Bhatnagar

E.A.M. (F & B) F/O MANAGERMr. Naveen Chandra Pandey Mr. Pratik Dixit

A.F.O. MANAGER EXECUTIVE HOUSEKEEPERMr. Anoop Sharma Mr. Satyendra Srivastava

EXECUTIVE CHEFMr. Sudhanshu Chaturvedi

CHIEF ACCOUNTANTMr. Devendra Kumar

SECURITY MANAGERMr. SK Sabir Ali

ASST. IT MANAGERMr. Sunil Upadhyay

CHIEF ENGINEERMr. Rajneesh Singh

PURCHASE MANAGERMr. Mahendra Pratap

ASST. MANAGER HRMr. Deepak Singh

“This hotel is independently owned and operated by JHV Group under a license from Ramada International Hotels and Resorts”

Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,670 hotels and 667,000 rooms worldwide. With highly recognizable brands and hotel choices in

every category from upper-upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value. Wyndham Rewards®, our free-to-join guest loyalty program, offers attainable travel rewards for the pragmatic traveler. The program is the largest in the lodging industry based on the number of participating hotels. Members earn valuable points for their stays, which may be redeemed for a variety of reward options, including airline travel, resort vacations, event tickets, gift certificates for leading retailers and restaurants and more.

Our MissionWe are the global leader in travel accommodations welcoming our guests to iconic brands and vacation destinations through our signature Count On Me! service.

Our CultureWyndham Worldwide strives to become the widely-recognized service leader in the hospitality industry. We have a service-oriented culture in which each associate strives to be responsive, be respectful and deliver great experiences to our customers, guests, partners and communities as well as to each other.

Wyndham Worldwide Core Values:Act with integrity in all that we do: Without integrity, the foundations of business and life crumble.

Respect everyone, everywhere: Whether we are working with a customer, a hotel franchisee, a senior executive or a security guard - respect knows no boundaries.

Provide individual opportunity and accountability: As leaders, we need to actively include diversity in our thought process. Diversity or inclusion - here at Wyndham Worldwide, it is the same concept. Being inclusive expands our horizons and our society.

Improve our customers' lives: Whether we are helping our hotel franchisees or resort affiliates with their businesses or creating memorable experiences for the guests visiting our properties — we strive to improve their lives through their interaction with us.

Support our communities: As a large company, we provide employment that helps out the communities in which we operate. But the Wyndham philosophy is that is not enough. We need to give back to our communities to improve the world around us. We have created the Wishes by Wyndham program which embodies our philanthropic donations including the use of our time to help others.

BRANDS

RAMADA PLAZA JHV INFORMATION

ROOMS – FLOOR WISEI FLOOR - 22 RoomsII FLOOR - 25 RoomsIII FLOOR - 25 RoomsIV FLOOR - 25 RoomsV FLOOR - 23 RoomsTOTAL - 120 Rooms

ROOM CATEGOTYSUPERIOR ROOMSTotal - 90Floors - I – IV floorsSize - 350 SFTLarge Bed - 20 (03 – 07 series)Twin Rooms - 70 (08 – 27 series)Non – Smoking - 06 & 11 SeriesPhysically Challenged - 1125

Interconnecting - 1124 (set of two bed rooms)ROOM CATEGOTYCLUB ROOMSTotal - 21Floors - V floorSize - 350 SFTLarge Bed - 05 (03 – 07 series)Twin Rooms - 16 (08 – 27 series)Non – Smoking - 06 & 11 Series

ROOM CATEGOTYSUITE ROOMSTotal - 09Floors - I – V (All floors)Size - 1000 SFTRooms - 01 & 02 Series

HOTEL FACILITIES BUSINESS CENTRE SWIMMING POOL SAUNA STEAM GYMNASIUM MASSAGE CENTRE – AYURVEDA BEAUTY SALON JOGGING TRACK TENNIS COURT TRAVEL DESK FOREIGN EXCHANGE DOCTOR ON CALL BANQUET & CONVENTION FACILITIES SHOPPING ARCADE & FLORIST

ROOM FACILITIES LCD TV & DVD PLAYER IN CLUB ROOMS

& SUITE ROOMS WITH BATH TUB WELL EQUIPPED MINIBAR COMPLIMENTARY TEA / COFFEE

AMENITIES ELECTRONIC SAFE IRON & IRON BOARD HAIR DRYER/ ALARM CLOCK COMPLIMENTARY INTERNET IN CLUB

ROOMS & SUITES

FOOD & BEVERAGE TADKA – Indian specialty restaurant

An Ala Carte’ Indian specialty restaurant specializing in Awadhi & North-West Frontier cuisine. The most popular aspect of this cuisine is tandoor cooking and it has been more in demand because most of the kebabs owe their origin to this cuisine. The Awadhi cuisine invented the dum style of cooking or the art of cooking over a slow fire. The spices and flavors are judiciously used so as not to overpower the preparations and to be acceptable to every palate. Galouti kebab, Seekh kebab, Peshawari murg tikka, Dal makhani are a few of the popular dishes amongst many others.

Kebab Junction – unlimited servings to the Journey of KebabsA part of Tadka Indian specialty restaurantA very unique concept of unlimited kebabs serving during dinner time - 05 types of kebab - vegetarian/non-vegetarian different varieties 01 vegetarian/non-vegetarian curry with assorted Indian breads01 Biryani – vegetarian/non-vegetarian with raita01 Tadka dal & 01 Dal makhani04 different varieties of mouth watering desserts

The Palate – multicuisine coffee shop A multicuisine coffee-shop serving Ala carte’ and all the buffet meals along with Teppanyaki as the speciality.Teppanyaki (set meal for one person)A part of the The PalateTeppanyaki is a style of Japanese cuisine using iron griddle to cook food in front of guests. The menu includes choice of two appetizers, a soup, two main courses along with option of noodles and rice.

Dining Restaurants & Bar

The PalateThe Palate is a world cuisine interactive dining destination which is open from 0700 am until 1100 pm. The bright, vibrant and lively décor is accompanied by delectable choices from the menu or the elaborate buffets served at Breakfast, Lunch & Dinner. Mainly serving Continental & Oriental dishes, there is a dedicated Teppanyaki live kitchen - Teppanyaki is a style of Japanese cuisine using iron griddle to cook food in front of guests. The restaurant can seat upto 158 guests along with three private dining areas.

The PalateWorld Cuisine RestaurantBuffet Timings:Breakfast – 0700 am to 1030 amLunch – 1230 pm to 0300 pmDinner – 0730 pm to 1100 pm

TADKAFine dining at its best, Tadka is a 86 seater Indian specialty restaurant known for its wonderful kebabs and local flavor. Situated at the lobby level, this elegantly decorated restaurant serves Awadhi & North-West frontier cuisine for Lunch & Dinner. The most popular aspect of this cuisine is tandoor cooking and the dum style of

cooking or the art of cooking over a slow fire. The kebabs and other dishes are dispensed from the live kitchen directly onto the guest’s plate. There is an unlimited serving to the journey of kebabs followed by main meal and dessert at a fixed price served only during the dinner termed as the Kebab Junction. Live music accompanies the sumptuous delicacies at dinner time to suit and settle the mood.

TADKA Indian Specialty RestaurantTimings:Lunch: 1230 pm to 0300 pmDinner: 0730 pm to 1100 pm

TOXIC BAR Unwind and wrap up your day with a selection from Toxic Bar & Lounge, one of the city’s top wine cellars. The Toxic has the capacity to accommodate 52 guests as a perfect place for them to get enlivened. It has in store a wide variety of popular brands in domestic and international beverages, as well as a range of delightful cocktails. While you socialise with friends and peers over drinks, order some mouth-watering appetizers to share.TOXICThe Lounge BarTimings:1200 noon to 1100 pm

24 hrs In Room Dining Ramada Plaza In-Room Dining is a fine dining experience within the comfort and convenience of your guest room or suite. Choose from an extensive menu day or night for quiet, private dining.Timings:24 hours

Temptationz - The Cake & Bake Shop

Temptationz – the cake and bake shop located at the lobby lounge offers a choice

of exclusive varieties of bakery & confectionary products. Choose from rich velvety cakes, decadent pastries, artisan chocolates, gourmet patties and a whole range of sweet & savory delights crafted by the ingenious pastry Chefs of Ramada Plaza Varanasi. Don’t miss out on the freshly baked gourmet breads straight from the bakery including multigrain loafs, baguettes, focaccia and more. For any special occasions, our Chefs would be more than happy to customize the preparation which suits your requirements. Timings:12 noon to 11:00 pm

Meetings, Events & WeddingsWith a rich décor that exemplifies pure luxury, our stately Shehnai Ballroom with the other two spaces namely Sarod and Sarangi at the lobby level presents an attractive venue to host an enchanting wedding and reception, a stylish trade show, an elaborate private party, a magical themed event, or a regal corporate event. All of our venues blend an elegant ambiance with modern technology and state-of-the-art facilities to meet and exceed the expectations of discerning clients. Our Shehnai Ballroom is spread over 4200 sq. ft. of lavishly decorated versatile banquet space, plush carpeting, and riveting artifacts, while the Sarangi is 1924 sq. ft and Sarod is 1392 sq. ft.

For closed door meetings, formal interactions & interviews, we have a Boardroom located right inside our hotel’s Business centre with all the modern technology and latest audio visual facilities. With an area of 215

F&B OUTLETS BREAKFAST LUNCHEVENING SNACKS DINNER CUISINE/SPECIALITY

TADKA N/A 12:30 pm to 3:00 pm N/A 7:30pm to

11:00pm Indian Food – North West Frontier/Avadhi Kebab Junction - Journey of unlimited kebab servings & more

COFFEE SHOP – to be renamed as The Palate

Open - 07:00am until 11:00pm

BUFFET 7:00am to 10:30 am (Monday to Friday )Saturday & Sunday till 11:00 am

BUFFET 12:30 Noon to 3:00 pm

3:00 pm to 7:00 pm

BUFFET 7:30 pm to 11:00 pm

Multicuisine – Indian/Oriental/Continental Buffet Meals Teppanyaki A’LA’CARTE (Menu)

IRD Round the clockMulticuisine – Indian/Oriental/Continental

TOXIC 12:00 Noon to 11:00 pm

Bar - serves Alcoholic & Non-Alcoholic Beverages and snack food

TEMPTATIONZ 12:00 Noon to 11:00 pm Patisserie - Cakes/Pastries/Breads etc.

NOTE:- Last call to the guest 15 minutes prior closing time

KEBAB PACKAGE Kebab Meal - Vegetarian @845/- all inclusive of taxesKebab Meal - Non -Vegetarian @895/- all inclusive of taxesTiming -only Dinner

TEPPANYAKITeppanyaki - Vegetarian (fixed meal) @945/- all inclusive of taxesTeppanyaki – Non-Vegetarian (fixed meal) @995/- all inclusive of taxesTiming -only Dinner

BUFFET RATESBreakfast Buffet @699/- plus applicable taxesLunch Buffet @999/- plus applicable taxesDinner Buffet @1099/- plus applicable taxes

NOTE: The Kebabs and Teppanyaki meals would be available for sale only during dinner meal period.

Venue Area(Sq.Ft.)

Seating Capacity

Theatre Class Room U-shape Board room

Shehnai 4300 450 200 125 100

Sarangi 1900 125 80 40 50

Sarod 1500 120 70 40 50

Santoor 4150 - - - -

Garden 15000 2500 - - -

Board room 243 - - - 12

OUR USP’s

• You could enjoy the freedom of shopping and multiplex with our JHV Mall which is just beside our hotel.

• We have well maintain and largest parking area amongst city hotels. • We have largest lobby lounge area area. • We have city’s largest coffee shop. • We have Banquet Hall at the top floor which gives you beautiful view of the Varanasi & River

Varuna.• We have city’s largest pool Area. • City’s largest banqueting space. • We have city’s best pastry Shop with the Name of “Temptationz”

Etiquette with Guests

2.5.1 While talking to a guest Always smile while welcoming the guest in your restaurant. Always give the guest full attention and do not say, “Yes” until you completely understand what he is asking for.

Always provide the guest with at least two alternatives while solving a problem. Never say “I don’t know”. Tell the guest you will find out for him and ensure that he is provided with accurate

information. Never argue with the guest. Speak softly and clearly, without artificial accent. Never discuss negative views about the hotel or other staff with the guest. Maintain eye contact. Even if you are busy writing or serving, look up once in a while to maintain eye contact. Maintain a distance of at least two feet from the guests while taking an order. Avoid using hotel jargon and slang in front of the guest. Personalize the conversation by using the guest’s name whenever possible. Avoid unnecessary movements of hands and facial gestures while describing dishes, or while speaking to

guests.While Standing While standing to take an order or standing at the restaurant door, stand erect at ease, but not in a casual

manner. Weight balanced on both feet Shoulders straight -Chest out - Stomach in

Keep your hands on the sides or behind your back. Do not keep your hands in the pockets or on the hips Do not cross your arms across the chest.

Do not lean against the sideboard, panels or the hostess desk. Remember, you may be in view of a guest even when you are not directly interacting with him/her. Maintain your

poise at all times. Do not huddle together in bunches inside the restaurant. There is always something to be done in your area,

even when the guests are not there. Avoid turning your back to the guest whenever possible.

While Walking Walk at an even pace inside the restaurant, avoiding any sound of the footsteps. Never run inside the

restaurant While walking in guest areas, if guests are approaching, get aside and give them first right of way. If near a

door, open the door for the guests to pass through. Walk on the left hand side. If accompanying a guest, walk on his/her right hand side and open the door for the guest. Walk erect and maintain the poise. Never push or shove any colleague, no matter what the hurry. Everyone should follow the generally accepted rules of traffic while walking through the restaurant. Walk to

your left side

Courteous Behavior Anticipate guest needs and fulfill them without being asked. For example:

Identify that the guest needs something without him having to call for someone. Open the restaurant door and let the guest pass ahead. Hand him a pen as he reaches for his own.

Do not get familiar with the guest, even when he treats you like a friend. Maintain professional relationship. Be consistent in recognizing guests If a guest asks for directions, do not point. Escort the guest to the destination. Treat non-resident guests with as much respect as resident guests.

They are potential guests too. Do not forget the power of ‘word of mouth publicity’ that the guests do for your restaurant.

Give attention to single diners. Remember that service continues until the guest leaves the restaurant and not when the bill is settled. Take ownership of the guest problem. Never cross the guest’s middle line during service or clearance.

Do’s and don’t at the work place Guests are more important than tasks and paper work Never hide guest complaints.

Always solicit towards best Service Must carry a big smile while serving. Immediate recognition and positive first impressions are important Never say “no” to a guest request (morally and ethically acceptable) Do not give excuses to the guest Do not point, try to walk the guest in the direction he/ she wants to go in the hotel Never argue with the guest, attempt to fix the guest problem yourself or get the manager immediately Never discuss negative views with the guest Do not lean on the wall or furniture Do not put your hands in the pockets while in public Do not touch face or hair while in public Avoid turning your back to a guest whenever possible Always use verbiage and descriptive words when conversing with the guest Offer the guest at least two alternatives when solving a problem / question Communicate with team members to provide excellent service Communicate with management and staff when you need assistance Anyone found with Gutkha or paan in the hotel premises shall be fined and also disciplinary action shall be

initiated

Do’s and don’t for Girls HostelNo one is allowed to be out of the hostel premises after 07:00pm in the evening

without taking permission land lord & HRD

Basic Telephone conversationsTo be answered within 3 ringsAlways use the standard response …“Namaskar”, This is (_____)from ______(department name)

• Keep all telephone conversations short and precise. • Your voice should reflect warmth and helping attitude • Your tone should be courteous• Use magic words like “please”, “kindly”, “thank you” etc. • Use appropriate words; avoid casual words and hotel jargon • Never disconnect before your caller

WHEN ENDING A CALL • •“Thank you for calling Mr./Ms…(Sir/Madam). Have a pleasant day”•Do not put the receiver down after you

have thanked the guest. •Allow time for the guest to say “bye” or “thank you”, before disconnecting. Always let the guest put the phone down first, and then you will do the same.

GROOMING & WELCOMING LOOKGrooming

To keep yourself clean, neat & tidy in appearanceGrooming Standards

• Hair• Nails• Ornaments• Footwear• Uniform

Body• Bathe everyday, without fail, before coming

on shift• Scrubbing your skin completely is the surest

way to get rid of body odor.• Deodorants & powders are advisable than

perfume.• Any type of smell which stands out is

unacceptable

Hair• Hair must be trimmed and clean all the times• Hair must not touch the face• Hair must not be greasy or oily• Use Shampoo everyday

Teeth• Brush your teeth immediately before coming

to duty• Do not eat onion, garlic or smoke before

shift. If you smoke, use mouthwash• Bad breath breaks business deals,

relationships.• Bad breath breaks business deals,

relationships.• Volatile Sylph compounds known as VSC

are the byproduct of the bacteria found in the mouth.

• Tongue bacteria increase the mouth odor.

• Scrape your tongue daily.• Drink plenty of water or mint lemon water.• Avoid alcoholic or drinks that contain

caffeine as they dry your mouth.• Eat fresh breath herbs like parsley, dill, basil

or peppermint.Face

• Males should shave everyday, before coming to shift

• Moustache, if kept must be neatly trimmed in such a way that the upper lips are clearly visible.

• Do not use strong after-shaveLadies should wear only light make-up.

• Do not use heavy perfumes• Use Cold cream for dry face.

Hands• Always wash hands with soap, before

coming on shift• Keep your nails short and clean• Hands must always be clean, free of any

stains and skin breaks UniformUniform should always be clean, laundered and ironedChange uniform whenever it is soiledChange socks and undergarments everydayAlways carry a clean handkerchief, and change it dailyUniform must be worn only on duty and not for personal useFeetFeet must be washed regularly and toenail kept trimmedShoes

• Wear comfortable closed toed shoes. Do not wear high heeled or open toed shoes

• Air your shoes regularly.• Use socks that absorb moisture• Buy socks with a percentage of cotton & a

low nylon content.• Use talcum powder or a medicated powder

between the toes

General• Sufficient sleep, adequate and healthy food

and regular exercise will keep you healthy• You should always look alert and attentive

on duty• Do not bite your nails• Do not run your hands through your hair• Do not touch your nose, ears or rub your

eyes• Always cover your mouth with a

handkerchief, while coughing or sneezing• Do not scratch your face• Do not chew gum

Personal Hygiene• Cuts and burns must be covered with

correct water proof dressing

COURTESY AMONG COLLEAGUES While communicating with your colleagues, do not point your finger towards any guest. Use cover numbers

to inform who has ordered for what. Do not use abusive language with your colleagues. Speak politely while ordering food, calling for pick up etc. Be aware of your conversation over the phone. Guests may be watching or hearing you. Never shout into the telephone Do not have long conversations over the phone, while a guest is waiting Do not entertain personal calls while at work When a guest requires assistance, do so regardless of whether it is your job. Discussions between employees should not occur in front of the guest and must be minimum during service

hours. Do not congregate in clusters or groups (3 is a crowd). Only communicate in English as that is the internationally accepted language. Communicate with team members to provide excellent service. Use standard polite phrases while addressing your colleagues also.

HOTEL CHECK- IN & CHECK-OUT POLICY FOR EMPLOYEES.

Late coming is not permitted and everyone is expected to report as per the timing of the shift allocated in the duty roster. Any employee not reporting on time will be considered as late arrival. On three late arrivals in the month not amounting to more than 30 minutes each time, the person will be marked a half day leave or if no leave filled before the last day of the month than absent shall be marked and half day salary will be deducted. Even, for early departure the same condition will apply. There will not be any reminders towards filling up of the leave.

On any day if the late arrival is more than 30 minutes than half day leave would need to be filled. It has been found that the wrong entry of time has been registered on the attendance register with refer to the

Time machine at the Time office. All staff is therefore requested to write the same time which is shown on the time office machine. If anyone found writing wrong time on the attendance register, than timing in the machine shall be deemed correct and half day salary may be deducted in such a case in consultation with GM’s office.

During duty hours before going out of premises for official work you will be accountable to report the Head of the Department or any other person Placed in authority above you. Filling up the register kept at time office is a must in such a case else the person going out shall be considered absent from work during those hours.

The Entry and Exit of each and every employee from the Hotel should be only through the Time Office entrance. No one should come or move out of the hotel from the hotel lobby or main porch with the only exception being the GM.

No one is allowed to move out of the office premises post signing out wearing uniform fully or partly. Serious disciplinary action shall be initiated against any such case found.

Anyone found with Gutkha or paan in the hotel premises shall be fined and also disciplinary action shall be initiated.

No offs to be accumulated and on any busy day if the off is cancelled than it need to be taken on the next possible lean day and not clubbed with the next off day unless prior approval is taken from GM (O) in case of HODs and second in commands and respective HODs in case of line managers and the other team members. Practice of clubbing offs has to be discouraged.

All offices need to be properly maintained at all times and not to be kept cluttered with immediate effect. Shift timings need to be adhered and late stay backs etc need to be discouraged unless really a need of the

operations on that particular day.

Leave Management• Casual Leave• 10 casual leave will be given to the team member’s completion of one month of performing the duty.

• Sick Leave• 15 Sick leave will be given to the team members completion of six months of performing the duty.

• Privilege Leave• 15 Privilege leave will be given to the team member’s completion of one year of performing the duty.

• C- Off • If team members works on weekly off or gusted holiday then they get C-Off, for weekly off they get

one month time period for taken the leave. If they work on gazetted holiday then they get C-Off, for Gusted holiday they get three months of time period for taken the leave.

• Leave without pay (LWOP) is a temporary nonpaid status and absence from duty that, in most cases, is granted at the employee's request. In most instances, granting LWOP is a matter of supervisory discretion and may be limited by agency internal policy.

NOTE1. Casual Leave shall be granted only for emergencies or for any unforeseen circumstances for not

more than 3 days at a time. Casual leave not be combined with any other leave. Casual leave cannot be accumulated.

2. Privilege leave must be availed of for not less than 3 days and cannot be availed on more than 3 spells in a year. Privilege leave can be accumulated upto 60 days as per rule in force. Application for Privilege leave must be submitted 7 days before the date of which the leave commences.

3. Sick Leave for employee covered under the company’s Medical Scheme must be certified by the company’s Medical Officer, Sick Leave not be availed in conjunction with Casual Leave. Sick Leave cannot be accumulated and will automatically lapse if not availed before 31st December.

4. Leave Card must be submitted in HRD by last date of every Month.

CAFETERIA

5. A Cafeteria Plan is a reimbursement plan governed by IRS Section 125 which allows employees to contribute a certain amount of their gross income to a designated account or accounts before taxes are calculated.

6. Managers & Executives contributes Rs.400/- for Cafeteria & other team members contributes Rs.300/- for Cafeteria.Breakfast : 07:00am to 08:00amMorning Tea : 10:30am to 11:00amLunch : 12:30pm to 02:30pm Evening Tea : 04:00pm to 04:30pmDinner : 07:30pm to 09:00pm Midnight Snacks : 01:30am to 02:00am

LOCKER

• Lockers will be given by HRD and it’s a hotel property, if any damage happened with the side of locker occupied then penalty will be taken.

• One locker will be give to two of the Hotel employees with the sharing basis.

STAFF WELFARE

• Availability of resources and presence of conditions required for reasonably comfortable, healthy, and secure living.

• Welfare facilities can be largely categorized into two types:

Intramural Facilities Extramural Facilities

Drinking water• Toilets• Washing & bathing facilities• Locker Room• Uniforms• Cafeteria• Medical aid

TransportationTrainingSocial insurance

Career

Ramada Plaza JHV employees make the difference for our guests by creatively demonstrating our culture of service excellence. It is this culture

that sets us apart from our competitors; an intangible quality that keeps

our valued guests returning again and again and drives us to deliver the best service in the industry.

• If you do not find something suitable in our career opportunities, we still invite you to register your resume with us. As soon as there is

an opportunity that makes best use of your services, we will contact you for further discussions.

Kindly send your resume by mail or e-mail, along with a recent passport photo, to:

HR ManagerRamada Plaza JHV

The Mall, CantonmentVaranasi- 221002

India E-mail: hr@ramadajhvvns.com

Ramada MembershipRamada Gold MembershipFood Discount

1. 20 % discount on the total food bill when member is dinning alone at any restaurant. 2. 50% discount on the total food bill when two persons (including member) are dinning at any restaurant. 3. 33% discount on the total food bill when three persons (including member) are dinning at any restaurant. 4. 25% discount on the total food bill when four persons (including member) are dinning at any restaurant. 5. 20 % discount on the total food bill when five to twelve persons (including member) are dinning at any

Restaurant. 6. 20% discount on all take-away food orders. 7. 20 % discount on the total food & soft beverages bill when availing the room service.

8. Complimentary tea / Coffee for all guests (maximum Twelve) on the table while dining at any restaurant. Beverage

1. 25% discount on soft and IMFL hard beverages for maximum of twelve persons including member. 2. Happy hours from 6 pm to 8 pm from 01 April to 15th September and 5 pm to 7 pm from 16th September to

31st March everyday at Toxic bar. (2+1)

Member’s DayMembers avail a 50% discount on total food bill on every Wednesday during the course of a valid membership card, valid up to a maximum of 12 persons.

Ramada Riviera MembershipFood Discounts – Restaurants At the restaurants - The card member is entitled to

50% discount on 2 people (including the member) when dining. 33% discount on 3 people (including the member) when dining. 25% discount on 4 people (including the member) when dining. 20% discount on 5-12 people (including the member) when dining. 20% discount when dining alone.

Take AwayMembers entitled for a 20% discount on take away orders – valid only on food.Room ServiceMembers entitled for a 20% discount on room service valid on food & beverages as in-house guest.BeverageMembers avail a 25% discount on their total beverage bill which includes alcoholic & nonalcoholic drinks (guest alone and up to 12 guests including the member).Members DayMembers avail a 50% discount on food on every Wednesday during the course of a valid membership card, valid up to a maximum of 12 people (including the member).

• Have a Bright Future at Ramada Plaza JHV• Thank you……..