RecipeCostCardOverheadCostForecastHistoricalDataCostStraightMarkupMethodVariancesPointof SaleRecipeYieldFood CostPercentageMethodFoodProductionChartCrewScheduleContributionMarginMethodAverageSales PerCustomerStandardizeRecipesEdiblePortionMethodOpeningInventoryOperatingBudgetAsPurchasedMethodStandardPortionCostClosingInventoryInventoryPricePointVariableCostsRecipeCostCardOverheadCostForecastHistoricalDataCostStraightMarkupMethodVariancesPointof SaleRecipeYieldFood CostPercentageMethodFoodProductionChartCrewScheduleContributionMarginMethodAverageSales PerCustomerStandardizeRecipesEdiblePortionMethodOpeningInventoryOperatingBudgetAsPurchasedMethodStandardPortionCostClosingInventoryInventoryPricePointVariableCosts

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