Pointof SaleFood CostPercentageMethodFoodProductionChartStandardPortionCostCrewScheduleForecastRecipeCostCardAsPurchasedMethodStraightMarkupMethodClosingInventoryOpeningInventoryPricePointVariableCostsOperatingBudgetStandardizeRecipesVariancesOverheadCostEdiblePortionMethodInventoryCostRecipeYieldContributionMarginMethodHistoricalDataAverageSales PerCustomerPointof SaleFood CostPercentageMethodFoodProductionChartStandardPortionCostCrewScheduleForecastRecipeCostCardAsPurchasedMethodStraightMarkupMethodClosingInventoryOpeningInventoryPricePointVariableCostsOperatingBudgetStandardizeRecipesVariancesOverheadCostEdiblePortionMethodInventoryCostRecipeYieldContributionMarginMethodHistoricalDataAverageSales PerCustomer

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