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 maker or the product provides the money needed
to complete their own project.
A client financed project is where the client of the project provided the money that
will allow the hired company to complete the briefed product e.g. recipe cards.
Kickstater is a website that allows media companies to request money from the public
to make a specific product.
3. Finance
Which source of funding will be most likely for your production and why?
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.
Advantages –
The advantages of the Self-finance is that there will be no debt as you will be buying
everything of yourself.
Disadvantages- You might not have enough money and you might not have the
equipment that you need
4. Finance
The things that will require finance are….
• Printer
• Location – college (travel )
• Travelling
• food ingredients
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.
Also if we arrange a date to meet up and then we can’t we must arrange a data
straight away then we can meet up on another day.
We can use a Schedule and plan what we are going to do,
6. Personnel
We have got 2 people in our group (Steph and Baya).
We will sort out the roles of who is going to do what later but probably Baya be the
photographer and Steph be the copy writer but we will probably do the other
things e.g. the graphic design.
We are using some models (Baya’s mum) as the chef/ expert.
7. Personnel
What job roles would you have in your production and what skills and experience
would be required?
8. 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
9. 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
10. Contributors
Contributor Type of Contributor
Team Member Talent
Client Expert
Tutor Expert
Photographer of Sourced Images Talent
Chef – Advice, Recipes, Model Expert + Talent
11. 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.
12. 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
13. 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 a chosen location
with a chosen 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.
14. 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, recipes and 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
15. 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
supervision so 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
16. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
