OverheadCostStraightMarkupMethodVariancesVariableCostsCrewScheduleHistoricalDataAsPurchasedMethodEdiblePortionMethodCostContributionMarginMethodAverageSales PerCustomerForecastInventoryOpeningInventoryStandardPortionCostStandardizeRecipesOperatingBudgetPointof SaleRecipeYieldFood CostPercentageMethodFoodProductionChartRecipeCostCardClosingInventoryPricePointOverheadCostStraightMarkupMethodVariancesVariableCostsCrewScheduleHistoricalDataAsPurchasedMethodEdiblePortionMethodCostContributionMarginMethodAverageSales PerCustomerForecastInventoryOpeningInventoryStandardPortionCostStandardizeRecipesOperatingBudgetPointof SaleRecipeYieldFood CostPercentageMethodFoodProductionChartRecipeCostCardClosingInventoryPricePoint

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