ProductionSheetStandardPortionCostFood CostPercentageMethodAsPurchasedMethodCostControlProfit-and-LossReportOperatingBudgetForecastMasterScheduleAverageSales PerCustomerFoodProductionChartOpeningInventoryCostAverageCheckMethodStraightMarkupMethodEdiblePortionMethodSalesHistoryClosingInventoryRevenueBusinessVolumeCrewScheduleEmployeeTurnoverOverheadCostContributionMarginMethodProductionSheetStandardPortionCostFood CostPercentageMethodAsPurchasedMethodCostControlProfit-and-LossReportOperatingBudgetForecastMasterScheduleAverageSales PerCustomerFoodProductionChartOpeningInventoryCostAverageCheckMethodStraightMarkupMethodEdiblePortionMethodSalesHistoryClosingInventoryRevenueBusinessVolumeCrewScheduleEmployeeTurnoverOverheadCostContributionMarginMethod

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