Profit-and-LossReportCostControlRevenueOpeningInventoryAsPurchasedMethodContributionMarginMethodEmployeeTurnoverStraightMarkupMethodProductionSheetCrewScheduleOperatingBudgetSalesHistoryFoodProductionChartForecastAverageSales PerCustomerCostOverheadCostBusinessVolumeStandardPortionCostClosingInventoryEdiblePortionMethodMasterScheduleFood CostPercentageMethodAverageCheckMethodProfit-and-LossReportCostControlRevenueOpeningInventoryAsPurchasedMethodContributionMarginMethodEmployeeTurnoverStraightMarkupMethodProductionSheetCrewScheduleOperatingBudgetSalesHistoryFoodProductionChartForecastAverageSales PerCustomerCostOverheadCostBusinessVolumeStandardPortionCostClosingInventoryEdiblePortionMethodMasterScheduleFood CostPercentageMethodAverageCheckMethod

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