INVENTORY SPREADSHEET
Posted by MIKE HATAWAY on October 21, 2000 7:03 PM
I want to set up our restaurant inventory.I knoe how to do the formula to extend the inventory, but I want to be able to get category totals without arranging the inventory differently.Example of what i want is:
food--sausage--$1.79lb--26lbs.=$46.54
beer--Bud-keg-$79.00--1.5 kegs=$118.50
food--pasta--$10.00case--1.5 cases=$15.00
total food=$61.54
total beer = $118.50
Please help me!
Posted by Tim Francis-Wright on October 23, 2000 10:19 AM
You should be able to use the SUMIF function
to get category totals without any special
structure.
If column E has the inventory cost for each item,
and column A has the category for each item,
then you could put the category subtotals
in, say, column G.
G1 :-
=SUMIF(A:A,"beer",E:E)
G2 :-
=SUMIF(A:A,"food",E:E)
[if you want to have the category subtotals
underneath the inventory list, use $a$1:$a$___
and $e$1:$e$___ instead of a:a and e:e
(where ___ is the last row of the inventory)]
HTH
Posted by MIKE HATAWAY on October 23, 2000 12:24 PM
thanks alot--what you suggested worked great, and thanks especially for making it easy to understand, because I'm not to swift on this thing yet!
