CostProfit-and-LossReportAsPurchasedMethodClosingInventoryRevenueStandardPortionCostStraightMarkupMethodAverageCheckMethodProductionSheetForecastCrewScheduleOverheadCostEdiblePortionMethodSalesHistoryContributionMarginMethodCostControlOpeningInventoryFoodProductionChartBusinessVolumeMasterScheduleOperatingBudgetFood CostPercentageMethodEmployeeTurnoverAverageSales PerCustomerCostProfit-and-LossReportAsPurchasedMethodClosingInventoryRevenueStandardPortionCostStraightMarkupMethodAverageCheckMethodProductionSheetForecastCrewScheduleOverheadCostEdiblePortionMethodSalesHistoryContributionMarginMethodCostControlOpeningInventoryFoodProductionChartBusinessVolumeMasterScheduleOperatingBudgetFood CostPercentageMethodEmployeeTurnoverAverageSales PerCustomer

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