OverheadCostFood CostPercentageMethodProfit-and-LossReportOpeningInventoryEdiblePortionMethodCostControlAsPurchasedMethodForecastCrewScheduleMasterScheduleOperatingBudgetCostEmployeeTurnoverBusinessVolumeContributionMarginMethodAverageCheckMethodSalesHistoryClosingInventoryStandardPortionCostRevenueAverageSales PerCustomerStraightMarkupMethodProductionSheetFoodProductionChartOverheadCostFood CostPercentageMethodProfit-and-LossReportOpeningInventoryEdiblePortionMethodCostControlAsPurchasedMethodForecastCrewScheduleMasterScheduleOperatingBudgetCostEmployeeTurnoverBusinessVolumeContributionMarginMethodAverageCheckMethodSalesHistoryClosingInventoryStandardPortionCostRevenueAverageSales PerCustomerStraightMarkupMethodProductionSheetFoodProductionChart

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