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Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
Pre production workbook powerpoint
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Pre production workbook powerpoint

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  • 1. Pre-Production Techniques LO1 Name
  • 2. FinanceGive a definition for each of the terms listedSelf Financed – A self financed project is a project that you put money into to set it up yourself. The project is only funded by you, so when the project is completed and the profit is made then there will be no need to pay anybody back.Employer/Client Financed – This is where the client of the project provides the money to fund the completion of the project.Kickstarter – Kickstarter is a website that media companies can go onto and present their idea to people. They will then receive funding from people who would like to see their product work and become a success. Funds could be as little as £10, it is the amount of people that want the project to work that will make up the amount needed to complete the project.
  • 3. FinanceWhich source of funding will be most likely for your production and why?I will probably use self financing as a way of funding my project. I think that this is the most sensible choice as I will not have to pay anyone back and I will know where the money is coming from and how reliable the source is.AdvantagesThe advantages of this way of funding would be that the money source is reliable and there will be no way of the money being cut off or anything else.DisadvantagesHowever, the disadvantages of this way of funding would be that it may be difficult to find the amount of money that I need to be able to complete the product. I do not think that the amount of money for the production of recipe cards with the aspects of my production would be that much, and would be manageable.
  • 4. FinanceList the aspects of your production that will require financeAspects of my production of these recipe cards that will need financing are:• Personnel – this is the people that will take part in the project that I would maybe have to pay or outsource. For this project, I may have the use people such as a chef to help with the food preparation for pictures and the actual putting together of the recipes. I may also need a model to be in the pictures, eating the food to make them more interesting than just displaying the food.• Images – The images could be stock images from the internet or I could take them myself; If I were to take them myself then I would need to think about hiring locations such as a studio for a professional looking picture, models and maybe equipment such as a tripod for a clear image.• Location and studio hire – I may need to hire studios to take the photos in. I may also need to hire a kitchen to have the chef prepare and cook the food to be photographed and used in the project.• Equipment hire – I may need to hire a tripod, a professional camera, a printer, a copier to produce the 3,500 copies of the recipe cards.• Printing – Printing costs would be quite high for the amount of copies that are needed to be made, especially if the prints are in colour.• Ingredients – If I were to prepare and make the meals and take pictures of the stages of the processes then I would need to cost in the ingredients that would be needed. I think I will do this for my recipe cards because I think that the more the detail, the more appealing the card will look.
  • 5. TimeWhat methods could you employ to ensure you stick to your deadlines and whywould this be beneficial to your project?I would need a schedule that would tell me what I needed to do and when I needed to do it by. In order to make sure that everything would get done by the end of the 10 weeks that I am issued to complete this project, I would need to put some contingency time into my schedule which would allow me extra time if anything were to go wrong and need fixing.A schedule would also allow me to organise my crew, cast, locations, equipment and myself and what I would be doing.I would most likely dedicate a week to each card and make sure that everything was done for that one card by the end of the week. I think that this would make the workload reasonable and manageable, and it would also leave me two weeks for contingency time.
  • 6. TimeWhat is contingency time and how might this be beneficial to your project?Contingency time is time that is allowed, usually towards the end of a project that is dedicated to getting things finished that are outstanding because of a difficulty or risk that may occur during production.Contingency time is useful to any project, it is there in case things go wrong or it takes you slightly longer to do something than you planned, which will most likely happen in any case. Contingency time could help me out because it may take me longer than one week to complete a recipe card due to when the chef is available or when locations such as studios are available to be used.
  • 7. PersonnelWhat size team will you use for your production (large or small)? How many peoplewill you have in your team? Why?My team will consist of just myself. I may also use a chef and to help me with the creation of the recipes and the food that I will be using. I will be able to take the photographs and also take care of any paper work that needs doing. I can also take care of the printing by contacting a printing company to get higher quality images or by just printing myself at college or at home cheaply. I may also want a few people to use as models in some of the pictures eating the food to make it look more appealing.I am only having a small team of people to work on this project because then my financing can be kept to a minimum as I will not have to pay very many people and also it is easier to do most of the work myself so that I know it has been done to a standard and I can achieve what I want.
  • 8. PersonnelWhat job roles would you have in your production and what skills and experiencewould be required?I will need a chef/food expert which would require an amount of skills and experience, maybe even qualifications. I would also need models for some of the images, I do not think that this would need much experience or many skills; they would just need to eat the food and look happy.
  • 9. PersonnelHow could you find people to be in your production team?There are many ways to find people if you are looking for people to be in your production team. You can source people through your own personal network such as friends, family, friends of family, and previous employers. There are also production teams that can help you contact people and source a production team. This means placing adverts in a local publication, publishing a vacancy advert in a media magazine, or advertise in a different way like a television advert.I already know people that I could use for the job roles that I know I need at this stage.
  • 10. FacilitiesList the equipment, resources and facilities you need for your production and its source Equipment/Facility/Resources needed for College Self Client production Cooking equipment and kitchen (knives, pans, surfaces etc.) Tripod Ingredients for food Printing/printing materials Camera Recipes
  • 11. Contributors Contributor Type of Contributor Team member Talent Client Expert Tutor ExpertPhotographer of Sourced Images Talent Model(s) Talent
  • 12. LocationsWhat method could you employ to identify locations needed for your production(production/ post production facilities) and how could this be useful?I could use a recce. This is a decision whether the location should be used or not.Things to consider when making this decision are things such as:• How far away from you is the location ?• How long would it take to get there ?• Would we need permission to use the location ?• Is it safe to use ? Has there been a risk assessment of the premises ?• Are there any risks?• Are there any limitations ?
  • 13. LocationsAre there any limitations or risks you would need to consider for your locations? Location Limitation/Risk Kitchen Lighting, use of cooking and technical equipment, falling/tripping Computer and printer Check plugs and connection cables so I wouldn’t trip, and there would not be an electrical appliance risk location
  • 14. Codes of Practice - ClearancesWhat is a model/location release form and why is it important to your production?Release forms are practically just a signature and a statement saying that the model or the owner of the location has given permission to be used. You need permission or there could be serious legal complications later on, as a repercussion.Model and location release forms are important because they give permission for the models to be photographed and the locations to be used. If you did not have the appropriate permission then either a model or an owner of a premises that you have used could sue you for not having to proper consent.
  • 15. Codes of Practice - LegalWhat legal requirements will you have to consider in your project and what aspects do theyrelate to? Aspect of Production Legal Consideration Photography I would need to make sure that the location and model release forms were completed and properly documented. Recipe Recipes used could be public domain recipes (from a website open for the public to use) or you would need written permission to use a copyrighted recipe or would have to pay to use it. Graphic Designs The graphic design aspect of the project could also be either public domain or you would need written permission to use a copyrighted design template or design. Copy Do not use copyrighted text from other people, this could be considered as plagiarism. Things such as an introduction to the recipe cards should be your own words. Location Conduct health and safety check
  • 16. Codes of Practice – Regulatory BodiesWhich regulatory body’s guidelines would you need to follow when creating yourproduction?When I am creating my product, I will need to consider the ASA’s (the Advertising Standards Agency’s) guidelines. Their guidelines that will need to be considered would be:• 01 Compliance: Rules relating to social responsibility; legality and fair competition. It also spells out that the ASA applies the Code in the spirit, as well as the letter. This could apply to my project because it states that you can not lie to your audience, what you say is true. You can also not state that your food is better than anybody elses, you cannot make yourself and your company or product seem to the audience to be better than any other.• 04 Harm and offence: Rules to ensure that ads do not cause harm or serious or widespread offence. Includes rules relating to shock tactics, unsafe practices and photosensitive epilepsy. This could apply to my project with an unsafe practise being a kitchen and the equipment that you would use to cook. This would be particularly applicable if children were to be doing the cooking, they would have to be warned.• 05 Children: Rules that must be followed if directing ads at children or featuring them. Includes rules about unsafe practices and unfair pressure; pester power and sales promotions for children. This applies to my project because I was thinking of having the food aimed at children.• 15 Food: Food supplements and associated health or nutritional claims Rules relating to health and nutrition claims in foodstuffs; claims for vitamins and minerals; infant and follow on formula and food and soft drinks marketing to children. This is self explanatory how it would relate to my project.
  • 17. Codes of Practice – Regulatory BodiesWhere can you source information from regarding these guidelines?

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