CostControlFood CostPercentageMethodFoodProductionChartCostAverageSales PerCustomerProductionSheetSalesHistoryBusinessVolumeProfit-and-LossReportCrewScheduleOverheadCostStandardPortionCostAverageCheckMethodStraightMarkupMethodForecastOpeningInventoryMasterScheduleContributionMarginMethodRevenueEmployeeTurnoverEdiblePortionMethodOperatingBudgetClosingInventoryAsPurchasedMethodCostControlFood CostPercentageMethodFoodProductionChartCostAverageSales PerCustomerProductionSheetSalesHistoryBusinessVolumeProfit-and-LossReportCrewScheduleOverheadCostStandardPortionCostAverageCheckMethodStraightMarkupMethodForecastOpeningInventoryMasterScheduleContributionMarginMethodRevenueEmployeeTurnoverEdiblePortionMethodOperatingBudgetClosingInventoryAsPurchasedMethod

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