CostStraightMarkupMethodPointof SaleClosingInventoryHistoricalDataInventoryEdiblePortionMethodStandardPortionCostRecipeCostCardVariableCostsRecipeYieldForecastCrewScheduleFoodProductionChartFood CostPercentageMethodOpeningInventoryOverheadCostAsPurchasedMethodPricePointAverageSales PerCustomerVariancesOperatingBudgetStandardizeRecipesContributionMarginMethodCostStraightMarkupMethodPointof SaleClosingInventoryHistoricalDataInventoryEdiblePortionMethodStandardPortionCostRecipeCostCardVariableCostsRecipeYieldForecastCrewScheduleFoodProductionChartFood CostPercentageMethodOpeningInventoryOverheadCostAsPurchasedMethodPricePointAverageSales PerCustomerVariancesOperatingBudgetStandardizeRecipesContributionMarginMethod

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