VariableCostsForecastClosingInventoryRecipeCostCardOpeningInventoryStandardizeRecipesInventoryVariancesOperatingBudgetRecipeYieldContributionMarginMethodHistoricalDataFoodProductionChartCostFood CostPercentageMethodCrewScheduleAsPurchasedMethodAverageSales PerCustomerPricePointOverheadCostStandardPortionCostPointof SaleEdiblePortionMethodStraightMarkupMethodVariableCostsForecastClosingInventoryRecipeCostCardOpeningInventoryStandardizeRecipesInventoryVariancesOperatingBudgetRecipeYieldContributionMarginMethodHistoricalDataFoodProductionChartCostFood CostPercentageMethodCrewScheduleAsPurchasedMethodAverageSales PerCustomerPricePointOverheadCostStandardPortionCostPointof SaleEdiblePortionMethodStraightMarkupMethod

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