2. Finance
Give a definition for each of the terms listed:
Self Financed: Providing money for your own project.
Employer/Client Financed: This is when a client provides money for a hired company
to complete the project.
Kickstarter: A website which enables media companies to pitch to the general public
for money. This is in order for them to be able to make a specific product.
3. Finance
Which source of funding will be most likely for your production and why?
Client Financed: I believe this would be the best option as none of my own money is
risked. Also communication of ideas would be easier as their would not be a wide
spread of people you are working for.
Advantages: None of your own funds involved. Working for a single company rather
than a wide range of people with different views if you were using Kickstarter.
Disadvantages: You may have different views from your client on how your recipe
cards should look. Tight deadlines may also be a problem.
4. Finance
List the aspects of your production that will require finance:
-Buying the paper
-Printing
-Personnel
-Location/Studio hire
-Equipment hiring
-Food ingredients
5. Time
What methods could you employ to ensure you stick to your deadlines and why
would this be beneficial to your project?
To make sure I stick to my deadlines, I will structure my work into small and
manageable parts. If I am not able to stick to these deadlines my workload will
become too much with very little time remaining. As a result the quality of work
may suffer.
6. Time
What is contingency time and how might this be beneficial to your project?
Contingency time is pre-allocated before the start of the project as a timezone of
possible mistake amendments. Alternatively your contingency time could be used
to improve the quality of your production. Contingency time could allow you to try
a wider variety of ideas of which your best work may come out of. Knowing you
have contingency time may relieve stress when working, knowing that if a mistake
is made, their will be time to correct it.
7. Personnel
What size team will you use for your production (large or small)? How many people
will you have in your team? Why?
The size of the team will be two, this will make reliability and communication easier
than if the team was a lot larger. If the workload is proving too much over time
further people can be brought into help.
8. Personnel
What job roles would you have in your production and what skills and experience
would be required?
Chef: It is the job of the chef to cook the food and have the food ready to
modelled.
Model: It is their job to make the food look enjoyable.
Photographer: The Photographer will obviously be taking the photographs of
the food, his or her images will be a vital part of the recipe card. They will need
studio experience, equipment knowledge and photoshop skills.
Team Leader: The Team Leader will make sure all tasks are completed and on
time.
Publisher(internet): This person will be in charge of uploading new posts to the
blog.
Graphic Designer: The graphic designer will be needed for the process of
designing the actual recipe card. This means they will need experience in using
the software needed, perhaps Photoshop.
9. Personnel
How could you find people to be in your production team?
I could source people to use in my production team in numerous ways. If I was lucky
enough to have anyone in my friends circle or family who is a photographer or any
of the other job roles needed, I could use this person. I could also go through
networks such as the Guardian or York Press to find personnel for my production
team.
10. 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 X
Tripod X
Food X
Model X
11. Contributors
Contributor Type of Contributor
Team member Talent
Client Talent
Tutor Expert
Photographer of Sourced Images Expert
12. Locations
What method could you employ to identify locations needed for your production
(production/ post production facilities) and how could this be useful?
A ‘recce’ would be useful when determining what location should be used for any
production or post production facilities. A ‘recce’ is useful to conclude whether
the location would need permission to be used, the length of time it would take to
travel to, whether it cost any money to use, would it be safe to use and finally
does it look suitable for what you need.
When choosing the location, limitations of the site and also any potential risks
need to be taken into account.
13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
May be difficult to get suitable lighting. Being burned would be a
Kitchen
potential risk if you’re surrounded by hot food.
Studio Not being able to move all of the equipment out of the studio
quickly if a different idea regarding location is taken. A risk could be a
lighting falling on the model.
York City Limitations would be perhaps poor lighting depending on the
Centre weather, also it would be difficult carrying around lot’s of
equipment. Risks would be poor/extreme weather conditions
ruining a day of production. Also members of the public may
become aggravated with the photographers if they believe they are
having the photograph taken without permission.
14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
Model/location release forms are vital when giving yourself full rights to take
photographs in your selected location of your selected models without the
chance of legal consequence . If the necessary signatures are not sought and
achieved you run the risk of being sued by those who are owners of the location
or your models.
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
The location chosen as the place of Health and Safety
production will need a health and safety
assessment to discover any potential
hazards. This would be very important if
done in somewhere like a kitchen.
I will need to make sure all work is Copyright
original and not at all plagiarised. This
includes not using other peoples logo’s
characters, images and stories amongst
other things.
16. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production?
When creating my production the ASA guidelines would have to be followed. This
would be to ensure I was not creating an advert that was potentially harmful to
the audience.
The ASA guidelines would also be followed to make sure that no lies were being given
in the production to help sell the product. This is especially important if the advert
was aimed at children.
17. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
Information on these guidelines can be sourced from the ‘CAP
Non Broadcast Code’ (http://www.cap.org.uk/Advertising-
Codes/Non-broadcast-HTML.aspx).
The information can also be sourced from the ‘ASA Food and
Drink’ website (http://www.asa.org.uk/News-resources/Hot-
Topics/~/media/Files/ASA/Hot%20Topics/Food%20and%20drin
k%20hot%20topic.ashx).
