FoodProductionChartContributionMarginMethodCostControlStandardPortionCostClosingInventoryMasterScheduleEdiblePortionMethodProductionSheetForecastCrewScheduleStraightMarkupMethodEmployeeTurnoverOpeningInventoryAverageSales PerCustomerRevenueOverheadCostCostBusinessVolumeAverageCheckMethodAsPurchasedMethodOperatingBudgetProfit-and-LossReportSalesHistoryFood CostPercentageMethodFoodProductionChartContributionMarginMethodCostControlStandardPortionCostClosingInventoryMasterScheduleEdiblePortionMethodProductionSheetForecastCrewScheduleStraightMarkupMethodEmployeeTurnoverOpeningInventoryAverageSales PerCustomerRevenueOverheadCostCostBusinessVolumeAverageCheckMethodAsPurchasedMethodOperatingBudgetProfit-and-LossReportSalesHistoryFood CostPercentageMethod

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