CompsLoyaltyProgramBanquetSouthAfricanGradingFrontOfficeBuffetServiceSustainabilityTableGamesServiceQualityHospitalityCateringEventOrder(CEO)ResortHotelÀ laCarteAccommodationSectorCustomerSatisfactionFood andBeverageDirectorPourCostConciergeCasinoResortInseparabilityTourismValueChainSlotMachinesBeverageControlResponsibleAlcoholServiceCateringSalesManagerLodgingEventForecastingStewardingDepartmentSkillsShortageCruiseDiningFree!GuestCyclePerishabilityHospitalityvsTourismCulturalSensitivityIntangibleServiceCompsLoyaltyProgramBanquetSouthAfricanGradingFrontOfficeBuffetServiceSustainabilityTableGamesServiceQualityHospitalityCateringEventOrder(CEO)ResortHotelÀ laCarteAccommodationSectorCustomerSatisfactionFood andBeverageDirectorPourCostConciergeCasinoResortInseparabilityTourismValueChainSlotMachinesBeverageControlResponsibleAlcoholServiceCateringSalesManagerLodgingEventForecastingStewardingDepartmentSkillsShortageCruiseDiningFree!GuestCyclePerishabilityHospitalityvsTourismCulturalSensitivityIntangibleService

HO32 - 2025 Revision (SF2) - 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. Comps
  2. Loyalty Program
  3. Banquet
  4. South African Grading
  5. Front Office
  6. Buffet Service
  7. Sustainability
  8. Table Games
  9. Service Quality
  10. Hospitality
  11. Catering Event Order (CEO)
  12. Resort Hotel
  13. À la Carte
  14. Accommodation Sector
  15. Customer Satisfaction
  16. Food and Beverage Director
  17. Pour Cost
  18. Concierge
  19. Casino Resort
  20. Inseparability
  21. Tourism Value Chain
  22. Slot Machines
  23. Beverage Control
  24. Responsible Alcohol Service
  25. Catering Sales Manager
  26. Lodging
  27. Event Forecasting
  28. Stewarding Department
  29. Skills Shortage
  30. Cruise Dining
  31. Free!
  32. Guest Cycle
  33. Perishability
  34. Hospitality vs Tourism
  35. Cultural Sensitivity
  36. Intangible Service