Here are some key regulatory bodies and guidelines you may need to consider for your recipe card production: - Advertising Standards Authority (ASA) - You would need to follow their advertising guidelines to ensure any claims or promotions on the recipe cards are legal, truthful and not misleading. Their website has detailed advertising rules and advice. - Food Standards Agency (FSA) - As you are providing food recipes, you need to adhere to food labelling laws regarding allergens, ingredients, nutritional information etc. The FSA outlines legal requirements. - Intellectual Property Office (IPO) - You need permissions and licences to use any copyrighted images or logos. The IPO provides guidance on copyright law.

1. Pre-Production Techniques
LO1
Hannah and Chloe

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. This is usually given with a worked out budget, prior to starting the
project, usually in the planning stage the budget is accurately worked out.
Kickstarter
Kickstarter allows the producer to request for funding from the public to make their
product. This request is made by a someone putting their request on a website, then
they advertise and ask for donations via the internet, sharing links on social networking
sites like facebook, twitter and youtube.

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. There will be a specific budget, this being worked out by me and my partner, and the
money given to us by the client. The money is important and ensures that everything can continue
to carry on as planned because without money the project would halt to a stop and nothing would
be able to get done. This is why is it important to work this out accurately in the planning stage.
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. It also ensures that the project will be funded and
that we don’t need to worry about where we will get money from as this is already a decided and
secure factor.
Disadvantages- In order to make the product affordable for the client we may need to cut corners to
spend only what they can afford, so the desired amount of money may not be acquired by the
person who is making the project. Also the money may be paid after the project has been made,
which means the client may not be able to pay for the project, there is no guarantee that the client
is actually going to pay the money, so there is no security.

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. Each different small section of the project will
need to be set to a strict budget, so food used to make the meals to take the pictures
will need to be set to £100, then a chef may need to come in and cook and present the
meals, so they will need to be paid for a certain amount of time they spend in the
kitchen, £35 per hour approx, also needing to pay for ingredients and travel costs. Then
a photographer would also need to be hired to take the pictures of the food that has
been presented and this would also be a similar price to the chef, paying per hour. Then
we would also need to hire out a location that is suited to the feeling that we want the
food to give off, this would be paid for, a set amount each day, depending on where it
was and how desirable it was it could cost £50-£200 to hire a day. All this is worked out
and finalised in the planning stage.

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.
Planning ahead means writing down each task that is split up into separate
allotted times on different days. This is only an assumption and an educated guess
on how long each task will take, but in the planning contingency time is also
included, just in case something major happens that halts the whole project, or
pushes it back, so this extra time makes sure that there is a slot to catch up in, so
that the project will be finished in time for the clients deadline.

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.
The most common kind of risks that could put our project in jeopardy is illness, because of how the
project is a group effort, some parts of the project to be completed is both members of the group
need to be present, but if a common illness occurs then one member may not be in, and a whole
day of essential project is wasted and then the project could be immediately behind schedule, so
this contingency time allows for these blips in the project, assuming something like this is going to
happen, which it very well could.
But if there are no hiccups or anything to put the project off course then the contingency time can be
used for other things, like adding minor details to the recipe cards, double checking every aspect of
every part of the project, making sure numbers add up, the brief has been met, adding anything to
the recipe cards that need to be, making sure that the font style and size are all the same and are
matching to make the cards look professional.

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.
If this was a real life situation I would also like to keep the team small and independent. I
think this would keep costs down, the less people there are the less money you have to
pay out. But hiring professional people also means you get the skill included in your
work, meaning your product may look better when more help has been received by
hiring professionals.

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. I think that if this was a real life situation, getting professional help
on tasks that they are trained to do would be the most sensible thing to do
because paying extra money for professional work will show in the end product,
making it look more successful. If I was doing this on a budget I would have to
prioritise each task, making the tasks I can’t complete on my own competently at
the top of the list, for example, the cooking and presenting of the food would be
the most important to get someone else to do, so it would look its best.

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. We could put out advertisements, asking competent, qualified people
looking for jobs to apply to this role. They could submit a CV showing all of their
qualifications and explaining why they would be the most suitable to this job role.
Another technique would be that we give out an application form for the
applicants to fill in, this is a quicker way to collect all the relevant information
about people, so we can see who is most suited to the job without sifting through
all the irrelevant information.

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.
Budget/money for the project The client
would provide
a sum of
money

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. Another main location I would have to consider is the place where the
production of the recipe card would take place, where there is relevant equipment available. For this location I
would use the class room at college because it has all of the software and equipment I need to be able to
complete this project to a professional standard.

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.
Classroom RSI; repetitive strain disorder may occur when a repeated action can cause a part of the body to start to hurt and feel
strained, for example, like typing on a computer, your wrists may start to become stiff and your fingers may hurt. This
can be avoided by taking regular breaks from the activity and also avoided by sitting in the correct position.
Your eye also may start to ache from the light from the computer screen or they may start to strain is there is glare on
the screen, and this can end up giving the person on the computer a headache, this can be avoided by turning the
screen so there is no glare and by making sure the computer screen is at the correct height and the correct angle

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. In
my project In feel that a model release form is not relevant as I won’t be using any
models, but a location release form will be important, as I am taking pictures, I will
need a location to take them in so I will need to get permission to use a location, this
will involve me paying for time to use the location and then getting the owner to sign a
location release form to cover all the legal details, the form is a physical agreement that
is binding once both sides have signed it.

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.