AsPurchasedMethodEdiblePortionMethodOpeningInventoryMasterScheduleOverheadCostClosingInventoryCrewScheduleAverageCheckMethodForecastProductionSheetEmployeeTurnoverFoodProductionChartStandardPortionCostBusinessVolumeFood CostPercentageMethodContributionMarginMethodProfit-and-LossReportCostOperatingBudgetRevenueSalesHistoryStraightMarkupMethodAverageSales PerCustomerCostControlAsPurchasedMethodEdiblePortionMethodOpeningInventoryMasterScheduleOverheadCostClosingInventoryCrewScheduleAverageCheckMethodForecastProductionSheetEmployeeTurnoverFoodProductionChartStandardPortionCostBusinessVolumeFood CostPercentageMethodContributionMarginMethodProfit-and-LossReportCostOperatingBudgetRevenueSalesHistoryStraightMarkupMethodAverageSales PerCustomerCostControl

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