AsPurchasedMethodProfit-and-LossReportSalesHistoryBusinessVolumeClosingInventoryStandardPortionCostOperatingBudgetEdiblePortionMethodAverageCheckMethodRevenueForecastContributionMarginMethodStraightMarkupMethodAverageSales PerCustomerOpeningInventoryMasterScheduleFood CostPercentageMethodFoodProductionChartOverheadCostProductionSheetCostControlCostCrewScheduleEmployeeTurnoverAsPurchasedMethodProfit-and-LossReportSalesHistoryBusinessVolumeClosingInventoryStandardPortionCostOperatingBudgetEdiblePortionMethodAverageCheckMethodRevenueForecastContributionMarginMethodStraightMarkupMethodAverageSales PerCustomerOpeningInventoryMasterScheduleFood CostPercentageMethodFoodProductionChartOverheadCostProductionSheetCostControlCostCrewScheduleEmployeeTurnover

Chapter 3 - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. As Purchased Method
  2. Profit-and-Loss Report
  3. Sales History
  4. Business Volume
  5. Closing Inventory
  6. Standard Portion Cost
  7. Operating Budget
  8. Edible Portion Method
  9. Average Check Method
  10. Revenue
  11. Forecast
  12. Contribution Margin Method
  13. Straight Markup Method
  14. Average Sales Per Customer
  15. Opening Inventory
  16. Master Schedule
  17. Food Cost Percentage Method
  18. Food Production Chart
  19. Overhead Cost
  20. Production Sheet
  21. Cost Control
  22. Cost
  23. Crew Schedule
  24. Employee Turnover