Profit-and-LossReportProductionSheetStandardPortionCostMasterScheduleCostControlForecastSalesHistoryCrewScheduleCostAsPurchasedMethodEdiblePortionMethodAverageSales PerCustomerClosingInventoryBusinessVolumeStraightMarkupMethodContributionMarginMethodAverageCheckMethodEmployeeTurnoverOverheadCostFoodProductionChartOpeningInventoryOperatingBudgetFood CostPercentageMethodRevenueProfit-and-LossReportProductionSheetStandardPortionCostMasterScheduleCostControlForecastSalesHistoryCrewScheduleCostAsPurchasedMethodEdiblePortionMethodAverageSales PerCustomerClosingInventoryBusinessVolumeStraightMarkupMethodContributionMarginMethodAverageCheckMethodEmployeeTurnoverOverheadCostFoodProductionChartOpeningInventoryOperatingBudgetFood CostPercentageMethodRevenue

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