ASSESSMENT 1 STUDENT INFORMATION This r'nformao'on Is to be handed to each student to oudhte the assessment requirements TASK 1 - Part A You are to create a spreadsheet to calculate your weekly and monthly spending habits on food order. Your spreadsheet must: allow you to record and separate your expenses into appropriate groups i.e. Dry Goods (Flour plain. Salt, Chocolate dark, Flour SF, Oregano, Castor Sugar, Parmesan cheese, Arborio rice, Walnuts, Wholemeal flour); Fruit St Vegetables (Mushrooms, Carrot, Spinach, Onion, Parsley, Garlic); Meat (Chicken breast, Chicken thighs, Bacon); Dairy (Milk, Cream, Butter); Others (vegetable oil, olive oil. vegetable shortening. Egg, etc.}. Allow you to record projected if actual weekly expenditure on food order. include automatic calculations as appropriate include totals for each category include appropriate headers. footers and shading be aligned professionally (column size and positions) use both absolute and relative cell addresses Insert an object (such as a logo or picture} into the spreadsheet header TASK 1 - Part B Next, you are to create graphs l charts that show: Weekly and monthly spending habits on food order. Expenses should be in terms of currency 1value. Expenses recorded over a set period (4 weeks) TASKZ- PaI'IA You are to create a spreadsheet to calculate your hours worked for a 38-hour work week (over 5 days). Your spreadsheet must: split each work day into morning and afternoon, allowing for a lunch break provide a total of hours worked each day provide a running total of hours. include automatic calculations as appropriate include totals for each category, and total remaining income include appropriate headers, footers and shading be aligned professionally (column size and positions) allow for entry of employee name, pay period, employee and employer signature and dates (when printing) Insert an object (such as a logo or picture} into the spreadsheet header