CostControlBusinessVolumeForecastStraightMarkupMethodAsPurchasedMethodAverageCheckMethodOperatingBudgetMasterScheduleClosingInventoryOverheadCostRevenueEmployeeTurnoverCostFood CostPercentageMethodProfit-and-LossReportCrewScheduleStandardPortionCostEdiblePortionMethodSalesHistoryContributionMarginMethodOpeningInventoryAverageSales PerCustomerFoodProductionChartProductionSheetCostControlBusinessVolumeForecastStraightMarkupMethodAsPurchasedMethodAverageCheckMethodOperatingBudgetMasterScheduleClosingInventoryOverheadCostRevenueEmployeeTurnoverCostFood CostPercentageMethodProfit-and-LossReportCrewScheduleStandardPortionCostEdiblePortionMethodSalesHistoryContributionMarginMethodOpeningInventoryAverageSales PerCustomerFoodProductionChartProductionSheet

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