Homework answers / question archive / Valley View Facility: Inventory Status of Condiments As of June 30, 2014 Total Items in Stock Average Price Median Price Lowest Price Highest Price Relish Types: Relish Total Quantity: Quantity in Stock 45 46 46 152 89 56 129 109 68 52 45 43 66 149 243 102 29 75 85 46 42 89 24 85 68 75 75 135 Item #/Category 1956-Olives 1899-Chutney 1898-Pesto 1897-Chutney 1456-Relish 1896-Mustard 1798-Chutney 1285-Relish 1654-Relish 1652-Olives 1645-Olives 1645-Spread 1635-Relish 1569-Olives 1568-Olives 1565-Spread 1565-Olives 1564-Olives 1564-Spread 1564-Pesto 1465-Relish 1548-Spread 1545-Mustard 1528-Chutney 1523-Mustard 1498-Spread 1490-Spread 1489-Spread Item Name Moroccan New England Cranberry Basil and Parsley Spicy Plum Hot and Spicy Corn Red Raspberry Wasabi Portuguese Membrillo Homemade Hot dog Orange Fennel/Caper Stuffed Manzanilla Organic Arbequina Roasted Garlic Pomegranate Molasses Pitted Variety Variety Pack Vietnamese Dipping Sauce Stuffed Greek Garlic/Lemon Green Pork Sausage Ragu Pine Nut Cilantro Roasted Onion Tomato Sauce with Pancetta Balsamic Vinaigrette Strawberry Maine Maple Red Clam Sicilian Bruschetta Black Olive Retail Price 7

Valley View Facility: Inventory Status of Condiments As of June 30, 2014 Total Items in Stock Average Price Median Price Lowest Price Highest Price Relish Types: Relish Total Quantity: Quantity in Stock 45 46 46 152 89 56 129 109 68 52 45 43 66 149 243 102 29 75 85 46 42 89 24 85 68 75 75 135 Item #/Category 1956-Olives 1899-Chutney 1898-Pesto 1897-Chutney 1456-Relish 1896-Mustard 1798-Chutney 1285-Relish 1654-Relish 1652-Olives 1645-Olives 1645-Spread 1635-Relish 1569-Olives 1568-Olives 1565-Spread 1565-Olives 1564-Olives 1564-Spread 1564-Pesto 1465-Relish 1548-Spread 1545-Mustard 1528-Chutney 1523-Mustard 1498-Spread 1490-Spread 1489-Spread Item Name Moroccan New England Cranberry Basil and Parsley Spicy Plum Hot and Spicy Corn Red Raspberry Wasabi Portuguese Membrillo Homemade Hot dog Orange Fennel/Caper Stuffed Manzanilla Organic Arbequina Roasted Garlic Pomegranate Molasses Pitted Variety Variety Pack Vietnamese Dipping Sauce Stuffed Greek Garlic/Lemon Green Pork Sausage Ragu Pine Nut Cilantro Roasted Onion Tomato Sauce with Pancetta Balsamic Vinaigrette Strawberry Maine Maple Red Clam Sicilian Bruschetta Black Olive Retail Price 7

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Valley View Facility: Inventory Status of Condiments As of June 30, 2014 Total Items in Stock Average Price Median Price Lowest Price Highest Price Relish Types: Relish Total Quantity: Quantity in Stock 45 46 46 152 89 56 129 109 68 52 45 43 66 149 243 102 29 75 85 46 42 89 24 85 68 75 75 135 Item #/Category 1956-Olives 1899-Chutney 1898-Pesto 1897-Chutney 1456-Relish 1896-Mustard 1798-Chutney 1285-Relish 1654-Relish 1652-Olives 1645-Olives 1645-Spread 1635-Relish 1569-Olives 1568-Olives 1565-Spread 1565-Olives 1564-Olives 1564-Spread 1564-Pesto 1465-Relish 1548-Spread 1545-Mustard 1528-Chutney 1523-Mustard 1498-Spread 1490-Spread 1489-Spread Item Name Moroccan New England Cranberry Basil and Parsley Spicy Plum Hot and Spicy Corn Red Raspberry Wasabi Portuguese Membrillo Homemade Hot dog Orange Fennel/Caper Stuffed Manzanilla Organic Arbequina Roasted Garlic Pomegranate Molasses Pitted Variety Variety Pack Vietnamese Dipping Sauce Stuffed Greek Garlic/Lemon Green Pork Sausage Ragu Pine Nut Cilantro Roasted Onion Tomato Sauce with Pancetta Balsamic Vinaigrette Strawberry Maine Maple Red Clam Sicilian Bruschetta Black Olive Retail Price 7.59 6.99 9.99 7.95 8.59 8.95 10.99 8.58 9.35 4.95 39.95 8.59 9.65 14.85 15.85 14.55 8.99 7.95 9.95 8.98 7.52 12.89 8.85 14.85 6.55 8.59 12.85 14.85 Size 8 oz. 8 oz. 12 oz. 9 oz. 12 oz. 8 oz. 12 oz. 10 oz. 10 oz. 6 oz. 32 oz. 11 oz. 12 oz. 12 oz. 16 oz. 15 oz. 7 oz. 11 oz. 12 oz. 6 oz. 12 oz. 16 oz. 9 oz. 20 oz. 8 oz. 11 oz. 14 oz. 15 oz. Valley View Facility: Inventory Status of Toppings As of June 30, 2014 Total Items in Stock Average Price Median Price Lowest Price Highest Price Salsa Types: Salsa Total Quantity: Quantity in Stock 87 235 45 42 153 95 182 185 110 285 126 108 385 210 185 22 54 82 108 175 42 32 110 14 87 85 35 49 Item #/Category 9952-Salsa 8582-Syrup 8256-Jam 6255-Sauce 5664-Dressing 5636-Sauce 5635-Sauce 5522-Sauce 5463-Dressing 4822-Salsa 4652-Dressing 4625-Jam 4597-Sauce 4587-Sauce 4567-Dressing 1630-Salsa 3933-Dressing 3252-Syrup 2895-Dressing 2850-Jam 2587-Salsa 2469-Dressing 2389-Syrup 2348-Dressing 2347-Dressing 1004-Salsa 2133-Sauce 1783-Dressing Item Name Verde Hot Dark Chocolate Tangerine Marmalade Artichoke Pesto Olive Oil and Balsamic Classic Alfredo Chocolate Peanut Butter Bittersweet Chocolate Balsamic Fig Black Bean Creamy Asiago Raspberry Peach Roasted Garlic Basil Maple Chipotle Creamy Asiago Spicy Corn Relish Chocolate Orange European Crock Black Bean Strawberry Habanero Mango Roasted Salmon Cinnamon Apple Green Goddess Cilantro Lime Black Bean Habanero Mango Roasted Garlic Oil Retail Price 8.95 15 7.59 9.95 6.89 9.59 8.45 8.95 8.59 6.5 8.75 4.75 6.95 7.56 6.95 6.55 6.95 29.95 8.59 4.75 7.75 6.95 6.95 7.45 7.59 6.95 7.25 6.75 Size 13 oz. 17 oz. 13 oz. 8 oz. 13 oz. 14 oz. 9 oz. 12 oz. 11 oz. 8 oz. 13 oz. 4 oz. 8 oz. 11 oz. 11 oz. 11 oz. 10 oz. 16 oz. 11 oz. 4 oz. 9 oz. 10 oz. 9 oz. 15 oz. 11 oz. 8 oz. 12 oz. 9 oz. Grader - Instructions Excel 2019 Project Excel_2G_Condiments_Inventory Project Description: In the following project, you will edit a worksheet that summarizes the inventory of Condiments and Toppings at the Valley View facility. Steps to Perform: Step Points Possible Instructions 1 Open the Excel workbook Student_Excel_2G_Condiments_Inventory.xlsx downloaded with this project. 0 2 Change the Theme to Ion. Rename Sheet1 as Condiments and Sheet2 as Toppings. Click the Condiments sheet tab to make it the active sheet. 3 If the theme is not available, click Browse for Themes, navigate to the files you downloaded with this project, and then select Ion.thmx. 3 To the right of column B, insert two new columns to create new blank columns C and D. By using Flash Fill in the two new columns, split the data in column B into a column for Item # in column C and Category in column D. Type Item # as the column title in column C and Category as the column title in column D. Delete column B. Cut column C, Category, and paste it to column G. Delete the empty column C. 5 4 Display the Toppings worksheet, and then repeat Step 3 on this worksheet. 5 5 Without grouping the sheets, make the following calculations in both worksheets: • In cell B4, enter a function to sum the Quantity in Stock data, and then apply Comma Style with zero decimal places to the result. • In cells B5:B8, enter formulas to calculate the Average, Median, Lowest, and Highest retail prices, and then apply the Accounting Number Format. 14 6 Without grouping the sheets, make the following calculations in both worksheets: • In cell B10, enter a COUNTIF function to determine how many different types of Relish are in stock on the Condiments sheet and how many different types of Salsa are in stock on the Toppings worksheet. 6 7 Without grouping the sheets, make the following calculations in both worksheets: • In cell G14 type Stock Level. • In cell G15, enter an IF function to determine the items that must be ordered. If the Quantity in Stock is less than 75, the Value_if_true is Order. Otherwise, the Value_if_false is OK. Fill the formula down through all the rows. 8 8 Without grouping the sheets, apply the following formatting in both worksheets: • Apply Conditional Formatting to the Stock Level column so that Text that Contains the text Order are formatted with Bold Italic, a Font Color using in the fifth column, the first color, and a Fill color set to No Color. Apply Gradient Fill Red Data Bars to the Quantity in Stock column. 4 9 In the Condiments sheet, format the range A14:G42 as a table with headers and apply Sky Blue, Table Style Light 20. If the table style is not available, choose a similar style. Insert a Total Row, filter by Category for Relish, and then Sum the Quantity in Stock column. Record the result in cell B11. 2 Created On: 02/26/2020 1 GO19_XL_CH02_GRADER_2G_AS - Condiments Inventory 1.3 Grader - Instructions Step Excel 2019 Project Points Possible Instructions 10 Clear the filter from the table. Sort the table on the Item # column from Smallest to Largest, and then remove the Total Row. On the Page Layout tab, set Print Titles so that row 14 repeats at the top of each page. 3 11 In the Toppings sheet, format the range A14:G42 as a table with headers and apply Light Green, Table Style Light 19. If the table style is not available, choose a similar style. Insert a Total Row, filter by Category for Salsa, and then Sum the Quantity in Stock column. Record the result in cell B11. 2 12 Clear the filter from the table. Sort the table on the Item # column from Smallest to Largest, and then remove the Total Row. On the Page Layout tab, set Print Titles so that row 14 repeats at the top of each page, and then save your workbook. 3 13 Group the two worksheets. Merge and center the title in cell A1 across the range A1:G1 and apply the Title cell style. Merge and center the subtitle in cell A2 across the range A2:G2 and apply the Heading 1 cell style. AutoFit Columns A:G. Center the worksheets Horizontally, and then change the Orientation to Landscape. 9 14 Save your workbook and then ungroup the sheets. Click the Toppings sheet tab, and then insert a new worksheet. Change the sheet name to Summary and then widen columns A:D to 170 pixels. Move the Summary sheet so that it is the first sheet in the workbook. 2 15 In cell A1, type Valley View Inventory Summary. Merge & Center the title across the range A1:D1, and then apply the Title cell style. In cell A2, type As of June 30 and then Merge & Center the text across the range A2:D2. Apply the Heading 1 cell style. 4 16 On the Condiments sheet, copy the range A4:A8. Display the Summary sheet and Paste the selection to cell A5. Apply the Heading 4 cell style to the selection. 2 17 In the Summary sheet, in cell B4, type Condiments. In cell C4, type Toppings. In cell D4, type Condiments/Toppings. Center the column titles, and then apply the Heading 3 cell style. 3 18 In cell B5, enter a formula that references cell B4 in the Condiments sheet so that the Condiments Total Items in Stock displays in B5. Create similar formulas to enter the Average Price, Median Price, Lowest Price, and Highest Price from the Condiments sheet into the Summary sheet in the range B6:B9. 5 19 Enter formulas in the range C5:C9 that reference the Total Items in Stock and the Average Price, Median Price, Lowest Price, and Highest Price cells in the Toppings worksheet. 5 20 In the range D5:D9 of the Summary sheet, insert Column sparklines using the values in the Condiments and Toppings columns (insert in each cell individually). Format the sparklines using the first five styles in the first row in their given order. To apply the Sparkline style, on the Design tab, in the Style group, click More, and apply the first five styles in the first row. 10 21 To the range B5:C5, apply Comma Style with zero decimal places, and confirm that the Accounting Number Format is applied to the range B6:C9. Center the Summary worksheet Horizontally and change the Orientation to Landscape. Insert a custom footer in the left section with the file name. 5 22 Save and close the file, and then submit for grading. 0 Total Points Created On: 02/26/2020 2 100 GO19_XL_CH02_GRADER_2G_AS - Condiments Inventory 1.3