ForecastOperatingBudgetPointof SaleStandardizeRecipesRecipeYieldContributionMarginMethodCrewScheduleRecipeCostCardPricePointStandardPortionCostFoodProductionChartAsPurchasedMethodInventoryVariableCostsOpeningInventoryEdiblePortionMethodOverheadCostVariancesCostClosingInventoryStraightMarkupMethodAverageSales PerCustomerFood CostPercentageMethodHistoricalDataForecastOperatingBudgetPointof SaleStandardizeRecipesRecipeYieldContributionMarginMethodCrewScheduleRecipeCostCardPricePointStandardPortionCostFoodProductionChartAsPurchasedMethodInventoryVariableCostsOpeningInventoryEdiblePortionMethodOverheadCostVariancesCostClosingInventoryStraightMarkupMethodAverageSales PerCustomerFood CostPercentageMethodHistoricalData

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