HistoricalDataCrewScheduleClosingInventoryPointof SaleVariableCostsAsPurchasedMethodEdiblePortionMethodOverheadCostContributionMarginMethodOpeningInventoryForecastStandardizeRecipesVariancesAverageSales PerCustomerCostPricePointStandardPortionCostFoodProductionChartOperatingBudgetRecipeCostCardFood CostPercentageMethodStraightMarkupMethodInventoryRecipeYieldHistoricalDataCrewScheduleClosingInventoryPointof SaleVariableCostsAsPurchasedMethodEdiblePortionMethodOverheadCostContributionMarginMethodOpeningInventoryForecastStandardizeRecipesVariancesAverageSales PerCustomerCostPricePointStandardPortionCostFoodProductionChartOperatingBudgetRecipeCostCardFood CostPercentageMethodStraightMarkupMethodInventoryRecipeYield

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Historical Data
  2. Crew Schedule
  3. Closing Inventory
  4. Point of Sale
  5. Variable Costs
  6. As Purchased Method
  7. Edible Portion Method
  8. Overhead Cost
  9. Contribution Margin Method
  10. Opening Inventory
  11. Forecast
  12. Standardize Recipes
  13. Variances
  14. Average Sales Per Customer
  15. Cost
  16. Price Point
  17. Standard Portion Cost
  18. Food Production Chart
  19. Operating Budget
  20. Recipe Cost Card
  21. Food Cost Percentage Method
  22. Straight Markup Method
  23. Inventory
  24. Recipe Yield