AverageCheckMethodForecastContributionMarginMethodProfit-and-LossReportCrewScheduleOverheadCostStraightMarkupMethodProductionSheetCostControlClosingInventoryCostEdiblePortionMethodSalesHistoryRevenueOperatingBudgetBusinessVolumeOpeningInventoryEmployeeTurnoverFoodProductionChartAverageSales PerCustomerFood CostPercentageMethodStandardPortionCostAsPurchasedMethodMasterScheduleAverageCheckMethodForecastContributionMarginMethodProfit-and-LossReportCrewScheduleOverheadCostStraightMarkupMethodProductionSheetCostControlClosingInventoryCostEdiblePortionMethodSalesHistoryRevenueOperatingBudgetBusinessVolumeOpeningInventoryEmployeeTurnoverFoodProductionChartAverageSales PerCustomerFood CostPercentageMethodStandardPortionCostAsPurchasedMethodMasterSchedule

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