AsPurchasedMethodStandardizeRecipesStraightMarkupMethodAverageSales PerCustomerOpeningInventoryCrewSchedulePricePointOverheadCostVariancesPointof SaleStandardPortionCostOperatingBudgetContributionMarginMethodHistoricalDataRecipeYieldClosingInventoryVariableCostsFoodProductionChartInventoryFood CostPercentageMethodCostRecipeCostCardForecastEdiblePortionMethodAsPurchasedMethodStandardizeRecipesStraightMarkupMethodAverageSales PerCustomerOpeningInventoryCrewSchedulePricePointOverheadCostVariancesPointof SaleStandardPortionCostOperatingBudgetContributionMarginMethodHistoricalDataRecipeYieldClosingInventoryVariableCostsFoodProductionChartInventoryFood CostPercentageMethodCostRecipeCostCardForecastEdiblePortionMethod

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