VariancesPricePointAverageSales PerCustomerCrewScheduleStandardPortionCostAsPurchasedMethodRecipeCostCardOpeningInventoryEdiblePortionMethodInventoryContributionMarginMethodPointof SaleHistoricalDataForecastFood CostPercentageMethodOverheadCostCostClosingInventoryStraightMarkupMethodRecipeYieldVariableCostsFoodProductionChartStandardizeRecipesOperatingBudgetVariancesPricePointAverageSales PerCustomerCrewScheduleStandardPortionCostAsPurchasedMethodRecipeCostCardOpeningInventoryEdiblePortionMethodInventoryContributionMarginMethodPointof SaleHistoricalDataForecastFood CostPercentageMethodOverheadCostCostClosingInventoryStraightMarkupMethodRecipeYieldVariableCostsFoodProductionChartStandardizeRecipesOperatingBudget

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