Has Anyone Stayed At Grand Palladium Resort In Montego Bay?

my step daughter and her boyfriend plan to go in june for 6 days.
this states it is an all inclusive resort and looks great. i did a pricing for the dates she selected and they were $163 per night which sounds great.
but according to the amenities copied below
Grand Palladium Jamaica Resort & Spa All Inclusive is in Montego Bay, 38 km (23.5 miles) from the Rose Hall Great House, and 30 km (18.5 miles) from Doctor’s Cave Beach.
This all-inclusive beachfront resort features five outdoor pools, including a 30,000-square-foot outdoor pool with eight connected spa tubs. A separate swimming pool is designed for children; the Mini Club provides entertainment for kids 4-12 years old.
In addition to beach activities, the hotel includes three tennis courts, two beach volleyball courts, two basketball courts, and a football field. This Montego Bay hotel includes a spa, and a salon.
Buffet breakfast is complimentary and served each morning. This all-inclusive hotel includes three buffet restaurants, 13 bars, and eight themed restaurants serving cuisine such as barbecue, Creole, Indian, and Italian.
it does not say all booze, food is complimentary which most would mean if it states “all-inclusive”
when my husband and i went to Jamaica 2 years ago, it cost us $4,200 which included the airfare; they had a special promotion on and the cost w/out the airfare would have been around $3,600 for 7 days. this was Hedo II and most will say that is more pricey. we also checked the following year the surrounding resorts, Sandals and others and was being priced between $4K to 7K.
i read the reviews which are mixed from great to the star rating overdone and hotel in need of repairs and the staff not real friendly.
one comment made reference that they were charged for something at their dinner they did not know they were going to get charged.
for a resort by the looks of the picture and the price, question if this really all-inclusive?? what other expenses can they expect?
maybe this being a new resort, has priced itself real low to get customers or is the resort for the room and breakfast only and all other food/drinks on your dime?
thanks in advance
if any have been there, can you give me some insight.

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Chicken, Sausage, and Shrimp Gumbo
1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.
Mix the broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.
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8 ounces ham or reduced-fat smoked turkey sausage, sliced
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 1 1/2 cups sliced celery
• 1/2 cup sliced green oniions and tops
• 1/2 to 1 jalapeno chili
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 2 cans (15 ounces each) any red-colored beans, drained and rinsed
• 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 3 to 4 dashes red pepper sauce
• Salt to taste
• Cayenne and black pepper
• 4 cups cooked rice, warm
Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.
Add beans to saucepan; mash about 1/4 the beans with potato masher of meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper.

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