StandardizeRecipesRecipeYieldPointof SaleVariableCostsStandardPortionCostInventoryPricePointFood CostPercentageMethodCostVariancesOpeningInventoryClosingInventoryOverheadCostForecastContributionMarginMethodFoodProductionChartOperatingBudgetEdiblePortionMethodRecipeCostCardHistoricalDataAsPurchasedMethodAverageSales PerCustomerCrewScheduleStraightMarkupMethodStandardizeRecipesRecipeYieldPointof SaleVariableCostsStandardPortionCostInventoryPricePointFood CostPercentageMethodCostVariancesOpeningInventoryClosingInventoryOverheadCostForecastContributionMarginMethodFoodProductionChartOperatingBudgetEdiblePortionMethodRecipeCostCardHistoricalDataAsPurchasedMethodAverageSales PerCustomerCrewScheduleStraightMarkupMethod

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. Standardize Recipes
  2. Recipe Yield
  3. Point of Sale
  4. Variable Costs
  5. Standard Portion Cost
  6. Inventory
  7. Price Point
  8. Food Cost Percentage Method
  9. Cost
  10. Variances
  11. Opening Inventory
  12. Closing Inventory
  13. Overhead Cost
  14. Forecast
  15. Contribution Margin Method
  16. Food Production Chart
  17. Operating Budget
  18. Edible Portion Method
  19. Recipe Cost Card
  20. Historical Data
  21. As Purchased Method
  22. Average Sales Per Customer
  23. Crew Schedule
  24. Straight Markup Method