OperatingBudgetContributionMarginMethodForecastRecipeYieldOverheadCostOpeningInventoryStraightMarkupMethodFood CostPercentageMethodInventoryPricePointCostStandardizeRecipesCrewScheduleHistoricalDataVariableCostsRecipeCostCardEdiblePortionMethodPointof SaleAverageSales PerCustomerAsPurchasedMethodFoodProductionChartClosingInventoryStandardPortionCostVariancesOperatingBudgetContributionMarginMethodForecastRecipeYieldOverheadCostOpeningInventoryStraightMarkupMethodFood CostPercentageMethodInventoryPricePointCostStandardizeRecipesCrewScheduleHistoricalDataVariableCostsRecipeCostCardEdiblePortionMethodPointof SaleAverageSales PerCustomerAsPurchasedMethodFoodProductionChartClosingInventoryStandardPortionCostVariances

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