AverageSales PerCustomerFoodProductionChartClosingInventoryStandardizeRecipesRecipeCostCardEdiblePortionMethodStandardPortionCostOverheadCostFood CostPercentageMethodStraightMarkupMethodPointof SaleOpeningInventoryHistoricalDataAsPurchasedMethodContributionMarginMethodPricePointRecipeYieldCostInventoryCrewScheduleVariancesForecastVariableCostsOperatingBudgetAverageSales PerCustomerFoodProductionChartClosingInventoryStandardizeRecipesRecipeCostCardEdiblePortionMethodStandardPortionCostOverheadCostFood CostPercentageMethodStraightMarkupMethodPointof SaleOpeningInventoryHistoricalDataAsPurchasedMethodContributionMarginMethodPricePointRecipeYieldCostInventoryCrewScheduleVariancesForecastVariableCostsOperatingBudget

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