AverageSales PerCustomerFoodProductionChartProductionSheetCostControlEdiblePortionMethodProfit-and-LossReportClosingInventoryOpeningInventoryContributionMarginMethodRevenueAsPurchasedMethodCostOperatingBudgetStandardPortionCostFood CostPercentageMethodStraightMarkupMethodCrewScheduleEmployeeTurnoverBusinessVolumeSalesHistoryMasterScheduleForecastOverheadCostAverageCheckMethodAverageSales PerCustomerFoodProductionChartProductionSheetCostControlEdiblePortionMethodProfit-and-LossReportClosingInventoryOpeningInventoryContributionMarginMethodRevenueAsPurchasedMethodCostOperatingBudgetStandardPortionCostFood CostPercentageMethodStraightMarkupMethodCrewScheduleEmployeeTurnoverBusinessVolumeSalesHistoryMasterScheduleForecastOverheadCostAverageCheckMethod

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