Project Description:
It is time to calculate and visually analyze you companyâs expenses for the first quarter of the year. Â In addition, you decided to setup the companyâs inventory list to be more visually appealing. Â Using Excel with the information you have already learned and with the new tools you just learned in Topic 5 and Topic 6, complete the following assignment. Remember: all information to help you complete this assignment is located on Blackboard Learning Materials (Module 3, Parts 1, 2, & 3)
 | January | February | March | Total | Percent of Total | Trends |
Payroll | ||||||
Wages | Â | Â | Â | Â | Â | Â |
Employer Contribution for CPP | Â | Â | Â | Â | Â | Â |
Employer Contribution for EI | Â | Â | Â | Â | Â | Â |
Employer Contribution for Benefits | Â | Â | Â | Â | Â | Â |
Total Payroll Amount | Â | Â | Â | Â | Â | Â |
Payroll Percentages | |
CPP | 10.24% |
EI | 2.21% |
Benefits | 1.47% |
Office Costs | ||||||
Rental on Business Property | Â | Â | Â | Â | Â | Â |
Business Property Tax | Â | Â | Â | Â | Â | Â |
Utilities (Heat, Electrical, Water) | Â | Â | Â | Â | Â | Â |
Delivery, Express, Freight | Â | Â | Â | Â | Â | Â |
Office Expenses (postage, stationary, shipping) | Â | Â | Â | Â | Â | Â |
Minor Equipment Costs | Â | Â | Â | Â | Â | Â |
Internet access | Â | Â | Â | Â | Â | Â |
Supplies | Â | Â | Â | Â | Â | Â |
Security | Â | Â | Â | Â | Â | Â |
Total Office Costs | Â | Â | Â | Â | Â | Â |
Quantity Ordered | Item # | Item Name | Cost | Size | Category | Food Cost |
155 | 7956 | Crème Fraiche | 3.59 | 8.5 oz. | Accompaniments |  |
156 | 7899 | Mini Chicken Pot Pie | 4.75 | 8.5 oz. | Appetizers | Â |
256 | 7898 | Asian Snack Mix | 4.75 | 13 oz. | Accompaniments | Â |
362 | 7897 | Lobster Mac & Cheese | 3.95 | 9.75 oz. | Appetizers | Â |
266 | 7896 | French Cheese Trio | 4.95 | 8.5 oz. | Cheese and Crackers | Â |
139 | 7798 | Mini Crab Pies | 5.75 | 13 oz. | Appetizers | Â |
278 | 7654 | Cheese Straws | 4.35 | 10 oz. | Cheese and Crackers | Â |
362 | 7652 | Arrabbiata Dipping Oil | 2.95 | 6.5 oz. | Accompaniments | Â |
155 | 7695 | White Sturgeon Caviar | 20.95 | 32 oz. | Accompaniments | Â |
153 | 7645 | Almond Macaroons | 3.59 | 11 oz. | Desserts | Â |
276 | 7635 | Cheese Biscuits | 4.65 | 13 oz. | Accompaniments | Â |
159 | 7569 | Sun-Dried Tomatoes | 7.45 | 13 oz. | Accompaniments | Â |
253 | 7568 | Pineapple Vanilla Preserves | 7.45 | 18 oz. | Accompaniments | Â |
112 | 7575 | Chocolate Covered Strawberries | 7.55 | 15 oz. | Desserts | Â |
339 | 7563 | Olive Assortment | 3.75 | 7.5 oz. | Accompaniments | Â |
85 | 7562 | Deviled Eggs | 3.95 | 11 oz. | Accompaniments | Â |
295 | 7567 | Butter Caramels | 4.95 | 13 oz. | Desserts | Â |
156 | 7564 | Roasted Pistachios | 3.65 | 6.5 oz. | Accompaniments | Â |
156 | 7564 | Roasted Pistachios | 3.65 | 6.5 oz. | Accompaniments | Â |
99 | 7548 | Caramel Apples | 5.89 | 18 oz. | Desserts | Â |
134 | 7545 | Italian Cheese Trio | 3.45 | 9.75 oz. | Cheese and Crackers | Â |
95 | 7528 | Crab Cake | 6.45 | 20 oz. | Appetizers | Â |
278 | 7523 | Swiss and Cheddar Duo | 2.55 | 8.5 oz. | Cheese and Crackers | Â |
185 | 7498 | Caramel Corn | 3.59 | 11 oz. | Desserts | Â |
285 | 7485 | Vanilla Marshmallows | 5.45 | 14 oz. | Desserts | Â |
145 | 7489 | Marzipan Doodles | 6.45 | 15 oz. | Cheese and Crackers | Â |
265 | 7481 | Shrimp Cake | 3.45 | 9.75 oz. | Appetizers | Â |
139 | 7482 | Mini Lobster Pie | 8 | 24 oz. | Appetizers | Â |
280 | 7478 | Butter Cheese Duo | 4.65 | 15 oz. | Cheese and Crackers | Â |
62 | 7469 | Dried Fruit Tray | 5.09 | 6.5 oz. | Appetizers | Â |
259 | 7468 | Cherry Tomatoes in Oil | 2.75 | 8.5 oz. | Accompaniments | Â |
152 | 7464 | Olive Oil Grissini | 3.52 | 13 oz. | Cheese and Crackers | Â |
135 | 7465 | Chocolate Cupcake Assortment | 4.59 | 11 oz. | Desserts | Â |
85 | 7463 | Apple Walnut Cheese | 3.45 | 9.75 oz. | Cheese and Crackers | Â |
162 | 7453 | Carrot & Grapefruit Crisps | 5.95 | 9.75 oz. | Accompaniments | Â |
162 | 7453 | Carrot & Grapefruit Crisps | 5.95 | 9.75 oz. | Accompaniments | Â |
199 | 7459 | Onion Flatbread | 3.59 | 13 oz. | Cheese and Crackers | Â |
133 | 7433 | S'mores on a Stick | 5.25 | 25 oz. | Desserts | Â |
175 | 7452 | Manchego and Almonds | 2.25 | 9.75 oz. | Cheese and Crackers | Â |
166 | 7436 | Crostinis | 2.45 | 9.75 oz. | Cheese and Crackers | Â |
232 | 7425 | Sardine Plate | 3.58 | 9.75 oz. | Appetizers | Â |
159 | 7389 | Rosemary Breadsticks | 2.95 | 11 oz. | Cheese and Crackers | Â |
146 | 7379 | Fruit Shrub Assortment | 5.35 | 6.5 oz. | Fruits and Nuts | Â |
175 | 7368 | Spring Rolls | 3.25 | 11 oz. | Appetizers | Â |
265 | 7365 | Gouda Round | 3.89 | 6.5 oz. | Cheese and Crackers | Â |
138 | 7356 | Pecan Bread Crisps | 4.89 | 11 oz. | Accompaniments | Â |
185 | 7325 | White Vermont Cheddar | 2.75 | 8.5 oz. | Cheese and Crackers | Â |
59 | 7296 | Wisconsin Cheddar | 2.65 | 9.75 oz. | Cheese and Crackers | Â |
119 | 7285 | Cheddar Straws | 3.58 | 10 oz. | Cheese and Crackers | Â |
119 | 7285 | Cheddar Straws | 4.58 | 11 oz. | Cheese and Crackers | Â |
98 | 7265 | Herbed Goat Cheese | 3.45 | 9.75 oz. | Cheese and Crackers | Â |
188 | 7239 | American Cheese Trio | 4.65 | 13 oz. | Cheese and Crackers | Â |
Step |
Instructions |
Points Possible |
1 |
Ensure you are ONLYÂ using the Desktop version of Excel 365 or Excel 2019. Â |
0 |
2 |
Change the Workbook Theme to Ion Boardroom, the Colors to Slipstream, and the Fonts to Century Gothic |
3 |
3 |
For the Payroll section, complete the following: |
8 |
4 |
For the Office Costs section, complete the following: |
2 |
5 |
In cell B25, insert a function to add up the Payroll and Office Costs. |
2 |
6 |
In cell E7, insert a function to total each expense for each section. |
2 |
7 |
Starting in cell F7, insert a formula to calculate the Percent of Total for each expense within the different sections. Â This is calculated by dividing each item by the total of the entire section. Â Remember to use absolute referencing where required. |
6 |
8 |
Rename the tab Sheet1 to Expenses. Â Change the tab color to Green, Accent 3Â (col 7, row 1; theme colors) |
2 |
9 |
Based on only the first quarter data for Office Costs section, create a 3-D Clustered Column chart.  Move this chart properly to a new sheet and rename it Office Costs Expenses.  Move the new chart sheet to the end of your workbook (to the right of Sheet2).  Change the tab color to Red, Accent 6 (col 10, row 1; theme colors) |
2 |
10 |
Format the chart as follows: |
4 |
11 |
Return to the Expenses worksheet.  Created a 2-D Line chart based on the first quarter of data for the Payroll section.  Size the chart to Height 5â and Width 10â and move it to cell A27.  |
3 |
12 |
Format the chart as follows: |
4 |
13 |
Return to the Expenses worksheet.  Create a 3-D Pie chart based on the Percent of Total data for the Payroll section.  Move this chart to a new sheet and rename it Payroll for First Quarter |
2 |
14 |
Format the chart as follows: |
4 |
15 |
Return to the Expense worksheet |
3 |
16 |
Format the Line Sparklines as follows |
4 |
17 |
In cell G14, insert a Column Sparkline to show the trends of each Office Costs for the first quarter of the year. |
3 |
18 |
Format this Column Sparkline as follows |
3 |
19 |
You are planning an office party for your staff and have put together a quick inventory food list. Â You want to make this list more appealing by using a table. |
3 |
20 |
Simultaneously freeze the first four rows and the two columns |
5 |
21 |
Format your inventory list using the Red Table Style Light 14.  Rename the table to Food_List and remove any duplicate records that match Item# |
2 |
22 |
Apply the Light Blue Gradient Data Bar conditional formatting to the Food Cost column |
4 |
23 |
In the Total Row, Average the Cost column and count the Item Name column |
2 |
24 |
Make a copy of this worksheet. Rename it Food List Sorted and move it to the right of Office_Party_FoodList tab.  Rename the Table Name to Sorted_List and change the tab color to Blue, Accent 1 (column 5, row 1; theme colors) |
3 |
25 |
On the Food List Sorted worksheet, apply a multiple sort to your list as follows: |
3 |
26 |
Return to Office_Party_FoodList, apply the following filters: |
3 |
27 |
For all worksheets (not the Charts), add the following headers and footers |
3 |
28 |
For the Expenses worksheet: |
2 |
29 |
For theOffice_Party_FoodList worksheet: |
4 |
30 |
For the Food List Sorted worksheet, move the first vertical page break to the right of Food Cost column |
4 |
31 |
On the Expenses worksheet, format your money numbers as Accounting with 2 decimal places |
2 |
32 |
Change the workbook properties by adding the following: |
3 |
33 |
When you have completed this assignment, you should have a total of five (5) worksheets. Â Save the file and submit the file to MyLab IT as directed. Â |
0 |