This bingo card has a free space and 24 words: Recipe Cost Card, Opening Inventory, Inventory, As Purchased Method, Cost, Variances, Contribution Margin Method, Operating Budget, Food Cost Percentage Method, Standard Portion Cost, Edible Portion Method, Price Point, Overhead Cost, Crew Schedule, Historical Data, Straight Markup Method, Average Sales Per Customer, Forecast, Standardize Recipes, Food Production Chart, Recipe Yield, Closing Inventory, Variable Costs and Point of Sale.
Chapter 3 | Food & Beverage Cost Control | Accounting for Inventory | Chapter 7 | Culinary Math
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