Inventory Practice 2

Question 1

To find sales revenue exclusive of tax billed by store by day requires which tables?

Question options:

CustomerBill

CustomerBill, CustomerPayment

CustomerBill, CustomerBillItem, CustomerPayment

CustomerBill, CustomerBillItem, CustomerPayment, FoodItem

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Question 2

The joins required to determine revenue billed and revenue collected by store are:

Question options:

join (left outer) CustomerBill and CustomerPayment on StoreID; join (inner) CustomerBill and CustomerPayment on BillID

join (left outer) CustomerBill and CustomerPayment on StoreID; join (left outer) CustomerBill and CustomerPayment on BillID

join (inner) CustomerBill and CustomerPayment on StoreID; join (left outer) CustomerBill and CustomerPayment on BillID

join (inner) CustomerBill and CustomerPayment on StoreID; join (inner) CustomerBill and CustomerPayment on BillID

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Question 3

The best expression for an attribute representing the week that food is received so it can be matched with food already in inventory is:

Question options:

recWeek: (Format(DateAdd("ww",2,[ReceivedTimestamp]),"yymmdd"))

recWeek: (Format(DateAdd("d",2,[ReceivedTimestamp]),"yymmdd"))

recWeek: (Format(DateAdd("ww",-2,[ReceivedTimestamp]),"yymmdd"))

recWeek: (Format(DateAdd("d",-2,[ReceivedTimestamp]),"yymmdd"))

The best choice uses the DateAdd function to substract two days from the date of ReceivedTimestamp, always on Wednesdays. Subtracting two days gives the date of the preceding Monday, which would allow the receipts to be joined to the physical counts of inventory on Mondays. The choices with “ww” would add or subtract weeks rather than days.

Question 4

The best order for the following queries to determine shrinkage costs by week is:

1. Add counts of food items served and wasted and convert the counts to dollar costs
2. Subtract costs for food items served and wasted from costs for purchases and inventory
3. Designate the week for purchases received
4. Add purchases and inventory counts and convert the counts to dollar costs

Question options:

1, 4, 2, 3

2, 3, 1, 4

3, 1, 4, 2

4, 1, 2, 3

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Question 5

The purpose of the following expression is to reset the day value of the attribute to the:

dayToMonday: IIf(Weekday([WasteTimestamp])=1,DateAdd("d",- 6,[WasteTimestamp]),
(IIf(Weekday([WasteTimestamp])=2,[WasteTimestamp],
(IIf(Weekday([WasteTimestamp])=3,DateAdd("d",-1,[WasteTimestamp]),
(IIf(Weekday([WasteTimestamp])=4,DateAdd("d",-2,[WasteTimestamp]),
(IIf(Weekday([WasteTimestamp])=5,DateAdd("d",-3,[WasteTimestamp]),
(IIf(Weekday([WasteTimestamp])=6,DateAdd("d",-4,[WasteTimestamp]),
DateAdd("d",-5,[WasteTimestamp]))))))))))))

Question options:

most recent Monday

next Monday

first Monday of the month

last Monday of the month

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Question 6

To calculate the sum of food items served and food items wasted by week by store, the proper join would be:

Question options:

join (inner) from a query with sums of waste quantities to a query with sums of food items served

join (left outer) from a query with sums of waste quantities to a query with sums of food items served

join (right outer) from a query with sums of waste quantities to a query with sums of food items served

join (Cartesian product) from a query with sums of waste quantities to a query with sums of food items served

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Question 7

The best approach for reducing losses due to servers voiding customer bills and pocketing the cash would be to:

Question options:

change the system to make it record voided customer bills and analyze them by server

analyze voided customer bills by server by store to identify excessive voiding of bills

establish norms for an acceptable level of voiding and required servers to comply with them

eliminate voiding by requiring customers to pay their bills only with credit or debit cards

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Question 8

If the prices EatFresh pays to vendors have been increasing, but EatFresh has not kept its costs per serving updated, then profitability analyses based on costs per serving will show:

Question options:

higher or lower profits depending on the food items

accurately stated profits

understated profits

overstated profits

Question 9

Suppose the following queries are available that determine costs for food items:

1. In inventory
2. Received from vendors
3. Served to customers
4. Wasted

What is the smallest number of queries required to subtract the sum of food items served and food items wasted from the sum of food items in inventory and food items received from vendors?

Question options:

Because outer joins are required, Access will only permit joining two queries at a time. Thus, one query is needed to sum food items served to customers and wasted. A second query is needed to sum food items in inventory and received from vendors. A third query is needed to combine the first and second queries.

Question 10

Your assistant has a query intended to group food items wasted by day that shows many more rows than it should. You tell your assistant to:

Question options:

use an Nz function

format an attribute

set a criterion

change Group By