2. Finance
There are three different ways for a project to be financed; self financed, employer/
client financed, and kick-starter financed.
A self financed project is where the media producerprovides the money needed
to complete their own project.
A client financed project is where the client funds the project that the media producer
will complete the briefed product e.g. recipe cards.
Kickstater is a website that allows mediaproducersto request money from the public
to make a specific product. In return the investors will receive either the finished
product, a special edition print, or other merchandise to say thank you for their
investment.
3. Finance
We would use the self-finance to make the recipe cards. All the stuff that we need we
will pay for things like food and printing ink. All the things that we will be using will
either be paid for, need paid for or doesn’t need paying for.
The advantages of theself-finance is that there will be no debt to financers as the
project will be funded by the media producer themselves.
A disadvantage might be that a self financed project, may not have enough financing
and as a result this could mean that there is a lack of equipment, due to a reduced
budget.
4. Finance
Inour project, we have various aspects that may require funding and we will need
to self fund these in order to complete our project.
Aspects of our project that will require financing are printing costs, travel costs and
Travel expenses to locations, as well as food ingredients, decorative aspects for
photographing with our final recipes in order to make them more appealing.
5. Time
To make sure that we getting things in on time and stick to our deadlines we could
split the work between us and then we can get the work back to each other. When we
have emailed each other the work we can check each others work and add
information for things that they have missed or things that we could add as they have
just thought of it.
We will use a Schedule to plan what we are going to do, when we are going to do it
and where we are going to do it, with any associated costs stated. This will avoid any
planning mistakes.
6. Personnel
In our group, we have two media producers; Steph and Baya.
We will sort out the roles of who is going to do what aspect of each job role
depending
on our personal strengths.
For example Baya is very good with Photography and Graphic Design and will most
likely undertake these job roles.
We can however outsource work to other people, in order to complete our project.
We will be outsourcing our printing work to a specialist in this field who can produce
our desired results.
We will also be employing a chef who is an expert in the field of Vegetarian and Vegan
cooking in order to create exciting, delicious and suitable recipes for our project.
7. Personnel
There are a variety of job roles that will be required during our project in order
for our recipe cards to be completed.
We will need to have a researcher, copy righter, photographer, a production co
coordinator, print finisher, a layout artist, a graphic designer, an editor, as well as
printing department including pre-press, press, post press, print finisher and a
printer. We will also need a publisher as well as to manager the distribution of
printed work, as well as someone to manage the marketing and distribution of
our finished product.
In order to complete these job roles, both of us will need to split the work load
between us, and decide what our skills are, and what aspect of work we are
willing to work on to complete our project. However I feel it will be negotiated
and we will both have an input into each aspect that the job roles cover.
8. Personnel - Researcher
We will need a researcher to research recipes, copy right laws,
as well as polices that the Vegetarian Society might have; such
as FSC approved paper, recycled papers, as well as the
preference towards biodegradable plastics and vegetable
inks. This will help make sure that we do not risk being sued
by infringing copyright laws as we create a suitable product
for
the Vegetarian Society. A researcher will need to be able to
research quickly, effectively and efficiently as well as keeping
track of all information sourced, and the links and references
from this.
9. Personnel – Copy Writer and Editor
We will need a copy writer in order to produce the written
content of our recipe cards. A copy writer will need to work
with the researcher to correctly source recipes, which work,
and that are suitable for use in our project. The copy writer
will also need to source help from our chef to create our
recipes. A copy writer needs to work accurately and quickly
as well as producing professional text for our project.
A copy righter will have to work under the supervision of the
Editor so that the final submitted work is professional and
suitable. An Editor will need to be able to proof check the type
that the copy writer has produced.
10. Personnel – Design and Production
We will need a design department consisting of a graphic
designer who will work along side the production department
consisting of a layout artist in order to produce the work to a
suitable standard, as well as the photographer to produce
the final product.
A graphic designer needs to make decisions about the design
of the recipe cards, and ensure that the style is consistent. It is
job role of the graphic designer to design a template for the
layout artist to use for the final product.
A layout artist will have to bring together all of the products
components; copy, pictures and design, into a template made
by the graphic designer.
The photographer will be responsible for ensuring that the
photographs are suitable and accurate as well as being of a
high quality for the layout artist to incorporate into the work.
11. Personnel
– Pre-Press,Printing and Print Finishing
We will need a printing department to ensure that our printed
product is of a high quality as well as conforming to the
Vegetarian Societies preferences for an environmentally
friendly product.
The printing department will be made up from a printer,
which we will need to outsource in order to complete the
work to a high, suitable standard, as well as a production co
coordinator who will need to be in control of test prints,
quality control as well as consistency in our prints.
The printing department will need to work along side the pre
press department in order to complete the printing
requirements to a high standard.
Finally the print finishing department will mount the prints
in order to create our final product to send to our client.
12. Personnel
– Marketing and Distribution
We will need a marketing and distribution department in
order to market our work and to distribute it to our client and
our intended audience.
Our marketing and distribution department will mean sending
our finished work to our client, our course tutor, Josh Roberts,
who will submit our work to the Vegetarian Society for
approval.
13. Personnel
There are many ways you can get people to be in your production
team.
There is your own network which is your family and friends and
pervious employers and/or production teams
The other way is publishing an vacancy advert which is publishing a
local Publication e.g. york press, the Guardian, crew role publication
e.g. Digital camera magazine and a media job website e.g.
www.mediauk.com
14. Facilities
List the equipment, resources and facilities you need for your production and its source
Equipment/Facility/Resources needed for College Self Client
production
Camera and Equipment Yes
Location – Home – Kitchen Yes
Location – College - Studio Yes Yes
Expert – Chef – Mum Yes
Props - Food - Ingredients Yes
Computer – Photoshop – Word - Publisher Yes Yes
15. Contributors
Contributor Type of Contributor
Team Member Talent
Client Expert
Tutor Expert
Photographer of Sourced Images Talent
Chef – Advice, Recipes, Model Expert + Talent
16. Locations
A recce is a method that we will use in order to make a decision about whether a location should be
used or not. A recce is used to find out about the practicalities of a location such as how long it takes to
travel to the location, whether permission will be needed to use it, if it is a safe location, as well as
being appropriate for its use as well as knowing if it costs any money to use.
The locations we will potentially be using are Baya’s house and College, we need to recce both locations
to check how suitable and safe they are to use.
Baya’s house has no travelling time, but is ten minutes from college, as well as only needing permission
to use from the homeowners. It is an appropriate location because it has a kitchen and all the
equipment, resources and ingredients we will need as well as being a safe environment with little and
limited risks. It also has no cost to use.
College has little travel time to use, around ten minutes from Baya’s house in York City Centre. It will
however require permission to use the studio and equipment, but it is appropriate for studio work as
well as being safe to use. It doesn’t cost any money to use but travel costs may incur.
17. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
Home Kitchen risks – fire, heat, knives, other people
Home Camera damage and risk
College Tutor needed
College Time
College Travel Risks
College Studio risks
18. Codes of Practice - Clearances
Location and Model release forms are important to any production as it allows the
creators of a project, or a photographer, full rights to photograph in achosen location
with achosen model without any legal issues. If we do not collect the necessary
signatures needed we could potentially be sued by the owners of a location or by your
models. We will need to complete a model release form for our chef who might be
photographed as well as location release forms for home and college locations.
Information that a Location release form will require is the date, location of the
project, signature from the location owner. This will need to be dated and signed by
both parties.
A model release form will states that any photographs taken are taken with content to
be published, republished and used in the project. Information that this will need to
contain is a signature from the model and photographer, which is dated.
19. Codes of Practice - Legal
We need to consider copy right laws, and this is important because including
copyrighted material into our work could mean that we are faced with being sued by
the copyright holder. If we wish to use this work we will have to gain permission to do
so.
Copyrighted work which we need to be careful about using in our project are stock
photographs, recipesand recipe ideas. We will also have to be careful about marketing
our project to children, if we use characters such as video game characters to attract
interest from children.
We will also need to consider health and safety regulations in order to
ensure that we have risk assessed each location we use. This is important to make sure
we do not put ourselves in harms way or endanger someone else.
Aspect of Production Legal Consideration
Recipe Copyrighted recipes need permission or publically available
Photographs Release forms for models and locations
Designs and Ideas Need to be either publically available or permission granted to use
copyrighted recipes
20. Codes of Practice – Regulatory Bodies
The Advertising Standards Authority is a self regulatory body which ensures that advertisements are not
harmful towards their audiences or deceive their audience in order to sell a product. The ASA has a code of
practice that all advertisements will need to follow. This is available at www.cap.org.uk. This code of practice is
important especially regarding any product which advertises food and drink.
The codes of practice that we will need to follow are codes 01 of compliance, 05 of children, 11 of
environmental claims and 15 which deals with food, food supplements as well as associated health or
nutritional claims.
Code 01 relates Compliance is a set of rules which relate to social responsibility, legality and fair competition of
the ASA. It is a set of rules that states all communications should be ‘legal, decent, honest, truthful’ (1:1) and that
‘marketers should deal fairly with consumers’(1:9). We will have to make sure that any material we produce is honest
and fair to our audience by using appropriate images or suggesting ideas that are untrue, such as not stating
ingredients used.
Code 05 relates to advertising to children, under the age of sixteen. Code 05 is a set of rules that must be followed by
advertisers who are directly advertising at children and includes rules about unsafe practices and placing unfair
pressure on parents as a result of a child wanting a product. A part of the code which might apply to our project is (5:1)
which states ‘Marketing communications addressed to or featuring children must contain nothing that is likely to result
in their physical mental or moral harm’. If we are advertising recipes and cooking at children we will need to state adult
supervisionso that the child does not suffer from harm whilst making these recipes.
Code 11 relates to Environmental claims made about ‘green’ products, with rules that cover evidence as well as clarity
of the claims and the life cycle of a product that is green ie how they are made.
Code 15 relates to food and how food is advertised. We will most likely be using a traffic system on our recipes to
highlight how healthy they are, and what nutritional value that they contain. Code 15.1.1 states that ‘Claims must be
clearly presented without exaggeration’. In order to clear this code we will need to make sure that our claims are true,
about our recipes and what they contain.
21. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
