handbook

1. 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

2. Chairman & Managing Director
Mr. Jawahar Lal Jaiswal
Director
Mr. Gaurav Jaiswal

3. GENERAL MANAGER
Mr. Sandeep Bhatnagar
E.A.M. (F & B) F/O MANAGER
Mr. Naveen Chandra Pandey Mr. Pratik Dixit
A.F.O. MANAGER EXECUTIVE HOUSEKEEPER
Mr. Anoop Sharma Mr. Satyendra Srivastava
EXECUTIVE CHEF
Mr. Sudhanshu Chaturvedi
CHIEF ACCOUNTANT
Mr. Devendra Kumar
SECURITY MANAGER
Mr. SK Sabir Ali
ASST. IT MANAGER
Mr. Sunil Upadhyay
CHIEF ENGINEER
Mr. Rajneesh Singh
PURCHASE MANAGER
Mr. Mahendra Pratap
ASST. MANAGER HR
Mr. Deepak Singh

4. “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 Mission
We are the global leader in travel accommodations welcoming our guests to iconic brands and
vacation destinations through our signature Count On Me! service.
Our Culture
Wyndham 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

5. ROOMS – FLOOR WISE
I FLOOR - 22 Rooms
II FLOOR - 25 Rooms
III FLOOR - 25 Rooms
IV FLOOR - 25 Rooms
V FLOOR - 23 Rooms
TOTAL - 120 Rooms
ROOM CATEGOTY
SUPERIOR ROOMS
Total - 90
Floors - I – IV floors
Size - 350 SFT
Large Bed - 20 (03 – 07 series)
Twin Rooms - 70 (08 – 27 series)
Non – Smoking - 06 & 11 Series
Physically Challenged - 1125
Interconnecting - 1124 (set of two bed rooms)
ROOM CATEGOTY
CLUB ROOMS
Total - 21
Floors - V floor
Size - 350 SFT
Large Bed - 05 (03 – 07 series)
Twin Rooms - 16 (08 – 27 series)
Non – Smoking - 06 & 11 Series
ROOM CATEGOTY
SUITE ROOMS
Total - 09
Floors - I – V (All floors)
Size - 1000 SFT
Rooms - 01 & 02 Series

6. 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

7. Restaurants & Bar
• The Palate
The 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 Palate
World Cuisine Restaurant
Buffet Timings:
Breakfast – 0700 am to 1030 am
Lunch – 1230 pm to 0300 pm
Dinner – 0730 pm to 1100 pm
• TADKA
Fine 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 Restaurant
Timings:
Lunch: 1230 pm to 0300 pm
Dinner: 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.
TOXIC
The Lounge Bar
Timings:
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 & Weddings
With 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

8. F&B OUTLETS BREAKFAST LUNCH
EVENING
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 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 clock
Multicuisine –
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 taxes
Kebab Meal - Non -Vegetarian @895/- all inclusive of taxes
Timing -only Dinner
 TEPPANYAKI
Teppanyaki - Vegetarian (fixed meal) @945/- all inclusive of taxes
Teppanyaki – Non-Vegetarian (fixed meal) @995/- all inclusive of taxes
Timing -only Dinner
 BUFFET RATES
Breakfast Buffet @699/- plus applicable taxes
Lunch Buffet @999/- plus applicable taxes
Dinner Buffet @1099/- plus applicable taxes
NOTE: The Kebabs and Teppanyaki meals would be available for sale only during dinner meal period.

9. 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
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

10. 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.

11. 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 Hostel
No one is allowed to be out of the hostel premises after 07:00pm in the evening
without taking permission land lord & HRD
Basic Telephone conversations
To be answered within 3 rings
Always 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.

12. GROOMING & WELCOMING LOOK
Grooming
To keep yourself clean, neat & tidy in appearance
Grooming 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-shave
Ladies 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
Uniform
Uniform should always be clean, laundered and ironed
Change uniform whenever it is soiled
Change socks and undergarments everyday
Always carry a clean handkerchief, and change it daily
Uniform must be worn only on duty and not for
personal use
Feet
Feet must be washed regularly and toenail kept
trimmed
Shoes
• 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

13. 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.

14. 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.
NOTE
1. 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 08:00am
Morning Tea : 10:30am to 11:00am
Lunch : 12:30pm to 02:30pm
Evening Tea : 04:00pm to 04:30pm
Dinner : 07:30pm to 09:00pm
Midnight Snacks : 01:30am to 02:00am
LOCKER

15. • 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
Transportation
Training
Social insurance
Career
Ramada Plaza JHV employees make the difference for our guests by
creatively demonstrating our culture of service excellence. It is this culture

16. 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 Manager
Ramada Plaza JHV
The Mall, Cantonment
Varanasi- 221002
India
E-mail: hr@ramadajhvvns.com
Ramada Membership
Ramada Gold Membership
Food 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.

17. 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 Day
Members 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 Membership
Food 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 Away
Members entitled for a 20% discount on take away orders – valid only on food.
Room Service
Members entitled for a 20% discount on room service valid on food & beverages as in-house guest.
Beverage
Members 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 Day
Members 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……..