The document discusses various pre-production techniques for a project including defining sources of funding, creating a schedule to meet deadlines, planning for contingency time, assembling a small production team, identifying necessary equipment and facilities, scouting locations, and considering legal requirements and regulatory bodies. The project will be client-funded and involve creating recipe cards with photographs of the dishes.

1. Pre-Production Techniques
LO1
Names

2. Finance
Give a definition for each of the terms listed
Self Financed
Self finances means that the producer funds the project themselves
Employer/Client Financed
Employer or client financed means that the client funds the producer to create their
product for them
Kickstarter
Kickstarter allows the producer to request for funding from the public to make their
product

3. Finance
Which source of funding will be most likely for your production and why?
For this project the costs for equipment and materials needed to create the product
will be covered by our client.
Advantages- The client funding this project means that we will be able to obtain the
equipment we need and make money rather than lose money.
Disadvantages- In order to make the product affordable for the client we may need to
cut corners to spend only what they can afford.

4. Finance
Explain the aspects of your production that could require finance.
One aspect that could require finance could be for ingredients to cook and take
pictures of. If we feel it necessary we may also have to pay for outside people to
come in to help us with certain areas of the project such as photography. We may
also need to pay for some recycled paper to print out cards on, as it has been
specifically asked of us to use recycled paper by the vegetarian society. If we need
to travel to a different location perhaps to take pictures we will need to cover
travel costs. Some locations that we want to use we may need to pay for also.

5. Time
What methods could you employ to ensure you stick to your deadlines and why
would this be beneficial to your project?
Using examples from your own experiences can help you add detail here.
To ensure that we stick to the deadline we could make a plan of everything we will do
week by week to ensure we are using up our time well. Planning ahead also means
that we can clearly see what sort of time we will complete the project and how
much time we will have to catch up or make any improvements to our work. If we
find that we have run out of class time to do the work we can also do it at home.

6. Time
What is contingency time and how might this be beneficial to your project?
Considering some general risks to your project could help you give a more detailed
response.
Contingency time is extra time allowed to catch up on any unfinished work, or
improve work. Allowing ourselves extra time will be beneficial to our project as it
will ensure we get the most done that we possibly can, and to the highest
standard we can achieve. It means that we will not have to rush our work and end
up with something of low quality.

7. Personnel
What size team will you use for your production (large or small)? How many people
will you have in your team? Consider the reasons for this. Think about the
advantages and disadvantages of your team size.
For this project there will only be two of us. The advantage of having so few people
working on this project is that there are less people to split the profit between, so
we end up making more money each. Another benefit is that it will be easier to
compromise on which recipes or the look of the cards with only two people where
as if there were more people in the team there is more chance of conflicting ideas.
The disadvantage of only working in a team of two is that we may have limited
skills. If we recruited some more people to the team to do jobs that we do not
have the skills to do then the outcome of this project may be better.

8. Personnel
What job roles would you have in your production and what skills and experience
would be required? Think back to your early work on jobs roles and departments
and also the skills you know you need to use to produce work. Drawing on your own
experience as well as your industry knowledge will help you here.
For our production, we will perhaps need a chef to advise us about the recipes to use
for our cards, and to cook the food ready for photographing. We may need a
photographer to take the photographs of the food to put on the cards. We will
need a graphic designer to design the layout and we will need an editor to write
up the recipe.

9. Personnel
How could you find people to be in your production team? Think back to your own
career development plans to help you with this.
One step we could take to finding people to be in our production team is looking
online for suitable people such as a photographer, graphic designer or chef. We
could advertise on a jobs website so that people looking to work in the fields we
require can find us, or we could find someone already employed by another
company.

10. Facilities
List the equipment, resources and facilities you need for your production and its source
Equipment/Facility/Resources needed for
production
College Self Client
Printer; to print out recipe cards This could be
used at college
Camera; to take pictures of food for the recipe cards This could
borrowed from
college
You could use the
camera you
already own if it
is suitable.
Food; to take pictures of the recipes You could get
the catering
students to
make the food.
You could make
the food yourself
You could
request the
client hires
a
professional
chef to
prepare the
meals.
Recipes; you need to find suitable recipes that are tasty and are vegetarian You could take
a recipe book
out of the
library.
You could look on
the internet or
look in books you
already own
Computers and software; to design and put the recipe card layout together on You could
borrow a
computer and
the software
from college.
If you already
have the
computer and
soft ware you
could use your
own.

11. Contributors
Contributor Type of Contributor
Team member Expert/Talent/Public
Client Expert
Tutor Expert
Photographer of Sourced Images Expert
Model Talent

12. Locations
What method could you employ to identify locations needed for your production
(production/ post production facilities) and how could this be useful?
To find out if a location is worth using you can conduct a recce to weigh up the pros and cons of going to a
chosen location and to find out if it is suitable or not. The kind of questions that need to be asked are, how
long does the location take to travel to, is it really appropriate and fit in with the theme of the recipe card
e.g. photographing the food in an abattoir kitchen wouldn’t be appropriate. Is the location safe to use, so
if it was on a building site is there any danger of anyone getting injured and also is it illegal to go on to the
property without permission, could it involve trespassing and if it does then this means this location
wouldn’t be accessible so you couldn’t photograph there. The length of time it takes to get to the location
is also important, if it takes a long time then extra planning will be needed because you wouldn’t be able
to go round the corner if you had forgotten to take a piece of equipment to the shoot. Cost of transport to
get models and food and equipment to a location, if this is too expensive then a location that is nearer
may have to be an option. Size of the location could also be an issue, if there is not enough space in the
place you want for equipment like cameras and lighting and models, so you need to make sure there is
enough space to fit everything you need in. Style and colour pallet are also important to set a mood and
carry out a theme, if you are going for an old style, rustic kind of food then you want a rustic location, with
a colour pallet of oranges, browns, greens, earthy tones and visa versa with a modern feel to the menu,
you want a modern location with a colour pallet of greys, whites, blacks and some vibrant unnatural
colours. You want this to keep up a running theme and have everything matching so you have to make
sure the location is matching to the rest of the style of the recipe cards.

13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
Kitchen Space; there may not be a lot of space to move around and
place equipment and for storage.
Tripping hazards; if there is a lot of equipment and electrics for
lighting, cameras and laptops then there will also be a lot of
wires so these could go unseen and people may trip and fall
over, injuring themselves.
Heat from lamps; if the area is enclosed that the team would be
working in then the lamp and body heat may climb to a hazardous
temperature to human health and may induce fainting or headaches.
Food allergies; model may be allergic to some of the food that they
are going to be photographed in the recipe card.

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
A model release form is a form that ensures that a photographer can take pictures of
their model without worry of any legal issues coming back on them, so this form
includes that a model agrees to all the terms and conditions that the photographer
has stated and that there is also evidence of this, the evidence being the form that
the model and photographer will have both signed. A location release form is
where the person who owns the property gives permission to the photographer to
let them use the location in which ever way that is agreed on the location release
form which both parties have signed, this is so both owner of the property can
make the photographer pay if any damages have been made, and it also stops the
owner of the property suing the photographer and gives both sides confidence in
the lines that must not be crossed.

15. Codes of Practice - Legal
What legal requirements will you have to consider in your project and what aspects do they
relate to?
Aspect of Production Legal Consideration
Copyright material You will have to avoid using products that show any logos from other
companies that have a copyright law. These will either have to be
hidden or avoided.
Health and safety Necessary health and safety checks need to be carried out, things like
risk assessments should be conducted regularly, and at each location
that is used.
Food labelling On the recipes there needs to be allergy advice and labels to tell people
the food is suitable for vegetarians or vegans, if it is not suitable for
lactose intolerant people.
Advertising standards The advertising on the recipe cards need to meet the legal regulations
and need to make sure they are true, that the adverts match the food.

16. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production? Where could you source that information from. Be specific.
When creating this product of a recipe card the regulatory body guidelines I would
need to follow would be the ASA (advertising standards authority). This authority
makes sure products are not harmful to viewers, or also that they don’t lie on the
packaging, so the product doesn’t match what is said on the outside, an example
of this for my product would be the recipes being advertised as vegetarian but the
recipes actually contain meat. Also where this is advertised and who it is
advertised at. If the food inside the recipe book promotes unhealthy food like fried
food and food that is full of fat, then it is not allowed to be aimed at children and
must be placed in shops higher up, so out of view of children.