Positionin thecompanyUsed formultiplemenuitemsFirst in,first outLowpopularityand highprofitability Less than30%how muchmoneycustomerspaid for eachmenu itemAsPurchasedEdiblePortion210252Inbetweenshifts6 lbs350Divideyour foodcost by0.37TopShelfreducewaste andincreaseprofits.67the percentageof times an itemsold comparedto all items onthe menuEP ÷AP ×100Spoilage90days2252Positionin thecompanyUsed formultiplemenuitemsFirst in,first outLowpopularityand highprofitability Less than30%how muchmoneycustomerspaid for eachmenu itemAsPurchasedEdiblePortion210252Inbetweenshifts6 lbs350Divideyour foodcost by0.37TopShelfreducewaste andincreaseprofits.67the percentageof times an itemsold comparedto all items onthe menuEP ÷AP ×100Spoilage90days2252

Week 4 Bingo - 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. Position in the company
  2. Used for multiple menu items
  3. First in, first out
  4. Low popularity and high profitability
  5. Less than 30%
  6. how much money customers paid for each menu item
  7. As Purchased
  8. Edible Portion
  9. 210
  10. 252
  11. In between shifts
  12. 6 lbs
  13. 350
  14. Divide your food cost by 0.3
  15. 7
  16. Top Shelf
  17. reduce waste and increase profits.
  18. 67
  19. the percentage of times an item sold compared to all items on the menu
  20. EP ÷ AP × 100
  21. Spoilage
  22. 90 days
  23. 22
  24. 52