MasterScheduleProductionSheetAsPurchasedMethodStandardPortionCostCostAverageCheckMethodFoodProductionChartEdiblePortionMethodCostControlCrewScheduleFood CostPercentageMethodProfit-and-LossReportBusinessVolumeRevenueForecastContributionMarginMethodStraightMarkupMethodOverheadCostClosingInventoryOpeningInventoryAverageSales PerCustomerOperatingBudgetEmployeeTurnoverSalesHistoryMasterScheduleProductionSheetAsPurchasedMethodStandardPortionCostCostAverageCheckMethodFoodProductionChartEdiblePortionMethodCostControlCrewScheduleFood CostPercentageMethodProfit-and-LossReportBusinessVolumeRevenueForecastContributionMarginMethodStraightMarkupMethodOverheadCostClosingInventoryOpeningInventoryAverageSales PerCustomerOperatingBudgetEmployeeTurnoverSalesHistory

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