ForecastProductionSheetMasterScheduleEmployeeTurnoverFoodProductionChartCrewScheduleEdiblePortionMethodRevenueProfit-and-LossReportAverageSales PerCustomerAverageCheckMethodOperatingBudgetOpeningInventoryStandardPortionCostBusinessVolumeFood CostPercentageMethodClosingInventoryStraightMarkupMethodSalesHistoryAsPurchasedMethodOverheadCostCostCostControlContributionMarginMethodForecastProductionSheetMasterScheduleEmployeeTurnoverFoodProductionChartCrewScheduleEdiblePortionMethodRevenueProfit-and-LossReportAverageSales PerCustomerAverageCheckMethodOperatingBudgetOpeningInventoryStandardPortionCostBusinessVolumeFood CostPercentageMethodClosingInventoryStraightMarkupMethodSalesHistoryAsPurchasedMethodOverheadCostCostCostControlContributionMarginMethod

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.


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