HistoricalDataFoodProductionChartAsPurchasedMethodStandardizeRecipesEdiblePortionMethodVariableCostsOperatingBudgetPricePointStandardPortionCostClosingInventoryOverheadCostInventoryAverageSales PerCustomerRecipeCostCardRecipeYieldCrewScheduleCostForecastContributionMarginMethodFood CostPercentageMethodVariancesOpeningInventoryPointof SaleStraightMarkupMethodHistoricalDataFoodProductionChartAsPurchasedMethodStandardizeRecipesEdiblePortionMethodVariableCostsOperatingBudgetPricePointStandardPortionCostClosingInventoryOverheadCostInventoryAverageSales PerCustomerRecipeCostCardRecipeYieldCrewScheduleCostForecastContributionMarginMethodFood CostPercentageMethodVariancesOpeningInventoryPointof SaleStraightMarkupMethod

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