CrewScheduleFood CostPercentageMethodMasterScheduleOpeningInventoryEmployeeTurnoverClosingInventoryOperatingBudgetAverageCheckMethodAsPurchasedMethodOverheadCostSalesHistoryFoodProductionChartCostProfit-and-LossReportContributionMarginMethodProductionSheetCostControlRevenueForecastBusinessVolumeAverageSales PerCustomerStandardPortionCostEdiblePortionMethodStraightMarkupMethodCrewScheduleFood CostPercentageMethodMasterScheduleOpeningInventoryEmployeeTurnoverClosingInventoryOperatingBudgetAverageCheckMethodAsPurchasedMethodOverheadCostSalesHistoryFoodProductionChartCostProfit-and-LossReportContributionMarginMethodProductionSheetCostControlRevenueForecastBusinessVolumeAverageSales PerCustomerStandardPortionCostEdiblePortionMethodStraightMarkupMethod

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