I need help creating a spreadsheet for my Gyros I have listed the materials for my Gyros, and also an instruction list from my professor who wants it in his format.

. . Gyros 1 tablespoon minced garlic 1 tablespoon dried marjoram 1 tablespoon ground dried rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound 93%-lean ground beef 1 pound ground lamb 1 loaf of pan . . . 1. Your recipe must include at least 5 ingredients that would be considered 'direct materials'. 2. Indirect materials (such as seasonings) can be estimated per serving. This estimate will be a minimal amount (for example, $.02 per serving. Note that indirect materials would be only a small component of the recipe and will have a very low cost (such as salt). For example, saffron may be used in a small quantity but it can be very expensive. 3. You must include an input area for number of servings. This is the key number that will be used to cost out all the ingredients used in your recipe. You will also input the current market price for all direct materials. These amounts can be determined by going to www.peapod.com. You must use Peapod to get the market prices for your ingredients. Note that these amounts may need to be converted to what is required per the recipe. For example, your recipe may call for one egg. Since you cannot buy just one egg, you would need to input the price for a carton (12 eggs) and then divide that number by 12 to calculate the per egg cost, then multiply that cost by the number of eggs called for in your recipe. 4. Note the number of servings indicated in your recipe. It is typically best to first determine the cost per serving and then use that figure as a multiplier when doing your project. 5. Provide a place at the top of your Excel page for me to input number of servings. The total cost of the recipe must change as a function of my input. 6. Provide a picture (copy and paste from the Web) of the finished product as well as the recipe itself. Don't forget to include the URL for the recipe as well as the number of servings per the recipe. . . Gyros 1 tablespoon minced garlic 1 tablespoon dried marjoram 1 tablespoon ground dried rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound 93%-lean ground beef 1 pound ground lamb 1 loaf of pan . . . 1. Your recipe must include at least 5 ingredients that would be considered 'direct materials'. 2. Indirect materials (such as seasonings) can be estimated per serving. This estimate will be a minimal amount (for example, $.02 per serving. Note that indirect materials would be only a small component of the recipe and will have a very low cost (such as salt). For example, saffron may be used in a small quantity but it can be very expensive. 3. You must include an input area for number of servings. This is the key number that will be used to cost out all the ingredients used in your recipe. You will also input the current market price for all direct materials. These amounts can be determined by going to www.peapod.com. You must use Peapod to get the market prices for your ingredients. Note that these amounts may need to be converted to what is required per the recipe. For example, your recipe may call for one egg. Since you cannot buy just one egg, you would need to input the price for a carton (12 eggs) and then divide that number by 12 to calculate the per egg cost, then multiply that cost by the number of eggs called for in your recipe. 4. Note the number of servings indicated in your recipe. It is typically best to first determine the cost per serving and then use that figure as a multiplier when doing your project. 5. Provide a place at the top of your Excel page for me to input number of servings. The total cost of the recipe must change as a function of my input. 6. Provide a picture (copy and paste from the Web) of the finished product as well as the recipe itself. Don't forget to include the URL for the recipe as well as the number of servings per the recipe