Styleinstructionschecklist.doc

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Document Formatting Exercise
Revise the format of the Styles document according to the following specifications:
1. Change the page margin to 1 inch on top and bottom margins; .75 inches on right and left
margins.
2. Create a style called “Text,t” based on Normal – Times New Roman, 10, Left indent 1.5”, 6 pts.
space above and 6 pts. space below the paragraph and apply to all text.
3. Create a style called “Topic Title” based on Normal with the following characteristics: Arial, 24
pt. bold, right aligned, with a 1 ½ pt. solid line top border and a 1 pt. bottom border, and 8 pts. of
space above and 3 pts. below—and apply it to the text “Understanding Styles.”
4. Create a style called “H1” based on Normal with these characteristics: Arial, 18 pt. bold, 20 pts.
of space above and 0 below the paragraph—and apply it to the following headings:
a. “What You Will Learn”
b. “Styles Overview”
c. “Viewing Styles”
d. “Listing All Styles”
e. “Applying Styles”
f. “Replacing Styles”
g. “Creating, Modifying, and Locating Styles”
5. Create a style called “H2” based on H1 style – Arial, 14, Bold, Italicized, Left Indent: 1, 15 pts of
space above and 0 below the paragraph—and apply it to the following headings:
a. “Viewing Styles with the Style Box”
b. “Creating a New Style”
c. “Modifying Existing Styles”
6. Create a style called “H3”based on H2 style – Arial, 12 pt, Bold, Left Indent 1.5” with 10 pts.
space before and 0 pts after the paragraph—and apply it to all headings beginning with
“Practice:….”
7. Create a style called “bullet,b” – Based on Normal, Times New Roman, 10 pt., Left indent: 1.75”,
Space before and after: 3 pts. If the second sentence in this numbered list is an explanation, bold
just the first phrase/sentence alone.
8. Create a style called “step,s” based on Text,t style with bold, Indent: left 1.75” Hanging 0.25”,
Numbered, Tabs: 2” and apply it to all steps in a procedure. (Make sure to restart numbering at 1
for each new procedure.)
9. Indent the screen grabs with the text.
M. Reber
6/27/2016
1
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