ForecastAverageSales PerCustomerMasterScheduleRevenueOperatingBudgetClosingInventoryFoodProductionChartOpeningInventoryAsPurchasedMethodEmployeeTurnoverCrewScheduleProductionSheetAverageCheckMethodStraightMarkupMethodFood CostPercentageMethodSalesHistoryProfit-and-LossReportEdiblePortionMethodOverheadCostCostCostControlBusinessVolumeContributionMarginMethodStandardPortionCostForecastAverageSales PerCustomerMasterScheduleRevenueOperatingBudgetClosingInventoryFoodProductionChartOpeningInventoryAsPurchasedMethodEmployeeTurnoverCrewScheduleProductionSheetAverageCheckMethodStraightMarkupMethodFood CostPercentageMethodSalesHistoryProfit-and-LossReportEdiblePortionMethodOverheadCostCostCostControlBusinessVolumeContributionMarginMethodStandardPortionCost

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