EdiblePortionMethodPointof SaleOverheadCostRecipeYieldAsPurchasedMethodVariableCostsFood CostPercentageMethodInventoryHistoricalDataForecastStandardPortionCostContributionMarginMethodCrewScheduleStraightMarkupMethodOpeningInventoryAverageSales PerCustomerStandardizeRecipesVariancesFoodProductionChartRecipeCostCardCostPricePointClosingInventoryOperatingBudgetEdiblePortionMethodPointof SaleOverheadCostRecipeYieldAsPurchasedMethodVariableCostsFood CostPercentageMethodInventoryHistoricalDataForecastStandardPortionCostContributionMarginMethodCrewScheduleStraightMarkupMethodOpeningInventoryAverageSales PerCustomerStandardizeRecipesVariancesFoodProductionChartRecipeCostCardCostPricePointClosingInventoryOperatingBudget

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