ClosingInventoryForecastRecipeCostCardVariancesInventoryEdiblePortionMethodStandardPortionCostOpeningInventoryVariableCostsAverageSales PerCustomerContributionMarginMethodFood CostPercentageMethodRecipeYieldFoodProductionChartOverheadCostStandardizeRecipesCostHistoricalDataCrewScheduleAsPurchasedMethodPointof SalePricePointStraightMarkupMethodOperatingBudgetClosingInventoryForecastRecipeCostCardVariancesInventoryEdiblePortionMethodStandardPortionCostOpeningInventoryVariableCostsAverageSales PerCustomerContributionMarginMethodFood CostPercentageMethodRecipeYieldFoodProductionChartOverheadCostStandardizeRecipesCostHistoricalDataCrewScheduleAsPurchasedMethodPointof SalePricePointStraightMarkupMethodOperatingBudget

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