PourCostCulturalSensitivityBuffetServiceAccommodationSectorTableGamesFrontOfficeCustomerSatisfactionSustainabilityEventForecastingBeverageControlServiceQualityGuestCycleLoyaltyProgramHospitalityvsTourismSouthAfricanGradingFree!SlotMachinesCasinoResortHospitalityBanquetFood andBeverageDirectorCompsInseparabilityÀ laCarteSkillsShortageCateringSalesManagerResortHotelCruiseDiningCateringEventOrder(CEO)StewardingDepartmentLodgingConciergeTourismValueChainPerishabilityIntangibleServiceResponsibleAlcoholServicePourCostCulturalSensitivityBuffetServiceAccommodationSectorTableGamesFrontOfficeCustomerSatisfactionSustainabilityEventForecastingBeverageControlServiceQualityGuestCycleLoyaltyProgramHospitalityvsTourismSouthAfricanGradingFree!SlotMachinesCasinoResortHospitalityBanquetFood andBeverageDirectorCompsInseparabilityÀ laCarteSkillsShortageCateringSalesManagerResortHotelCruiseDiningCateringEventOrder(CEO)StewardingDepartmentLodgingConciergeTourismValueChainPerishabilityIntangibleServiceResponsibleAlcoholService

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