OperatingBudgetVariableCostsEdiblePortionMethodAverageSales PerCustomerFood CostPercentageMethodContributionMarginMethodFoodProductionChartAsPurchasedMethodOpeningInventoryRecipeYieldCostVariancesStandardizeRecipesStandardPortionCostInventoryClosingInventoryStraightMarkupMethodForecastOverheadCostPointof SalePricePointCrewScheduleHistoricalDataRecipeCostCardOperatingBudgetVariableCostsEdiblePortionMethodAverageSales PerCustomerFood CostPercentageMethodContributionMarginMethodFoodProductionChartAsPurchasedMethodOpeningInventoryRecipeYieldCostVariancesStandardizeRecipesStandardPortionCostInventoryClosingInventoryStraightMarkupMethodForecastOverheadCostPointof SalePricePointCrewScheduleHistoricalDataRecipeCostCard

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