AverageCheckMethodStandardPortionCostOpeningInventoryFoodProductionChartStraightMarkupMethodAverageSales PerCustomerFood CostPercentageMethodProductionSheetOverheadCostSalesHistoryCostForecastAsPurchasedMethodRevenueBusinessVolumeOperatingBudgetEmployeeTurnoverClosingInventoryCostControlEdiblePortionMethodProfit-and-LossReportContributionMarginMethodMasterScheduleCrewScheduleAverageCheckMethodStandardPortionCostOpeningInventoryFoodProductionChartStraightMarkupMethodAverageSales PerCustomerFood CostPercentageMethodProductionSheetOverheadCostSalesHistoryCostForecastAsPurchasedMethodRevenueBusinessVolumeOperatingBudgetEmployeeTurnoverClosingInventoryCostControlEdiblePortionMethodProfit-and-LossReportContributionMarginMethodMasterScheduleCrewSchedule

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