Hannah will self-finance her production of recipe cards for children. Self-financing means she will pay for all costs herself, which has advantages of full creative control but risks her being out of pocket or in debt. Her production will require financing for personnel like a photographer, equipment, ingredients, and printing. She plans to have a team of two including herself and a friend, with roles like photographer, chef, and graphic designer. Locations will likely be homes to avoid costs, and she will use a recce to identify suitable locations. Legal and regulatory considerations include copyright, health and safety, and food advertising guidelines from the ASA.

1. Pre-Production Techniques
LO1
Hannah

2. Finance
Give a definition for each of the terms listed
Self Financed
This means that the money has to come from the person who is making the product/
doing the project.
Employer/Client Financed
This means that the client will be providing the income that can be used to complete
the briefed product.
Kickstarter
This is where media companies can request money from the public by a website to
make a specific product.

3. Finance
Which source of funding will be most likely for your production and why?
I will be self financing my production.
Advantages
An advantage of self financing is that its all my own stuff and I don’t really have to
listen to anyone and did It all myself.
Another advantage is you don’t have to owe anyone money back.
Disadvantages
A disadvantage you have to pay for everything yourself which means you could be out
of pocket.
You could also be in debt.
You could run out of money.

4. Finance
List the aspects of your production that will require finance
They is quite a lot of aspects required for financing:
• Personal- crew, experts and focus groups.
- These are actual people, therefore to pay people would maybe a bit more than other things which are in the finance category. If I
was to do this myself then I would link up some jobs together to save time and people.
• Stock images and Capturing images
- Capturing images will be cheaper than stocking images. However if you do not own a camera and have to buy one, stocking
images may be cheaper. As stocking images are using images taken by somebody other than yourself, you must pay for them as it
is someone else's work.
• The Location/ studio hire
- Where you choose to do your production could be cheap or expensive depending on where you go. Hiring a studio could be very
expensive if it was a private hire. However if you was to hire out e.g a college studio (if you were a student) this would be most
likely free of charge. If I was to do this I would use my own house to cut down any costing fees.
• Equipment Hire
- Depending on what you would like to hire the price could also vary. As I do not really need any equipment other than cooking
equipment, which I have at home in my kitchen.
• Printing
- Again, if you are a student, printing is usually very cheap in schools or colleges. However if you were to print out of these
grounds, printing companies can be very expensive. However a lot of shops have a printer and scanner machine which you can
print off for around 5p each from a memory stick. As I am a student, any printing that will need to be done will be printed in the
college library.
• Food ingredients
- Ingredients for my recipes are similar to foods we generally keep in our family fridge. Therefore I may not need to buy many
ingredients, however, if we do not have these foods at home we will have to go to the supermarket to buy them. The supermarket
will probably be the cheapest place to buy this type of food, and also the easiest as it will all be in the one shop.

5. Time
What methods could you employ to ensure you stick to your deadlines and why
would this be beneficial to your project?
Schedules are important in making your project go as smoothly as possible. They help
you organise what you are doing, hat needs to be done and in what time. A great
schedule will always include a contingency plan in case anything in the project
goes wrong.
I will plan my time appropriately and leave enough time to get each recipe card done
at a nice pace so that my work is up to the best possible standards. Overall I have 3
weeks to do 4 recipe cards which is more than enough time. Hopefully I will be
able to finish my recipe cards and still have time to go over my work and fix
anything I do not like.

6. Time
What is contingency time and how might this be beneficial to your project?
This is a back up time for if anything in my project goes wrong, I can allow myself time
to complete it if necessary. I will give myself two weeks after I've done everything
else for my contingency.
Even if my work is completed on time I will be able to go through all of my work and
improve it where needed. This will help my work become a lot better, more
professional and up to the best possible standards.

7. Personnel
What size team will you use for your production (large or small)? How many people
will you have in your team? Why?
My team will consist of two people as I find working with fewer people is a lot easier. I
find it easier because communicating with a larger group is much harder than with
a smaller group. Therefore me and my other team member will talk directly to
each other and will be able to listen and focus more. With only two people in a
team, we will be able to work together better as a team and get more work done
with no distractions.

8. Personnel
What job roles would you have in your production and what skills and experience
would be required?
Photographer- Maddie
Chef- Hannah
Copywriter- Maddie
Graphic Designer- Hannah
Model- Maddie
We will need photoshop skills, photography skills, the use to bake, team work, time
keeping, etc.
Having two people in the group could be a disadvantage when it comes to job roles as
there are 5 jobs however we only have 2 people. We will have to take these roles
on to get the work done and help eachother whenever we need to.

9. Personnel
How could you find people to be in your production team?
We could find people to be part of our production team in many different ways. One
of which may be simply people who we know personally, for example – friends,
previous employers and production teams.
I chose to work with a friend from my college group Maddie. We both work well
together when doing work and can help each other out when in need.

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
Kitchen and cooking equipment /
Suitable clothing /
Equipment shapes /
ingredients /
camera /

11. Contributors
Contributor Type of Contributor
Team member Talent
Client Expert
Tutor Expert
Photographer of Sourced Images 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?
I would use a Recce to identify locations. I would use this because they allow us to
make a decision about whether the location is suitable and able to use.
The locations which are available are places such as my home, a family members
home, a team members home or we could hire out a place to use. However hiring
out a location could be expensive and hard work. Therefore I think we will stick to
a home location.

13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
Maddie’s House Too far away
Hannah’s House Limited space
College Not appropriate
A rented place Too expensive

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
It is important to have model release forms so that we have full rights to photograph
them. If anything was to go wrong and someone was to ask us if we had
permission to photograph them, we would then prove we do so with a release
form.
Having a location release form is also important maybe more. This is because if
somebody finds us on the property and wonders why we are there, we would the
display our release form.

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
Using someone else’s photo copyright
Cooking – ensuring we don’t burn ourselves Health and safety
Using someone’s idea copyright

16. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production?
05 children – rules about unsafe practising
This rule applies for children under 16. It includes that ‘children must not be made to
feel inferior or unpopular for not buying the advertised product’ and ‘children
must not be made to feel that they are lacking in courage, duty or loyalty if they do
not buy or do not encourage others to buy a product’ these applies to my work as I
have specifically designed my recipe cards for children. Therefore I must not add
anything which implies that a child must have these recipe cards.

17. 01 compliance – Rules relating to social responsibility; legality and fair competition.
Everything included in my recipe cards must be honest and truthful. Therefore I could
not say that my recipe cards are vegan friendly when in actual fact they are not.
One of the rules under Compliance is ‘All marketing communications should be
prepared with a sense of responsibility to consumers and society and should
reflect the spirit.’ This means that I must no mention other companies and say
mine is better. For example, a heading saying ‘McDonalds? We’re so much better’
this would be inappropriate. I will not do this in my work and will stick to
professional standards.

18. 15 Food, food supplements and associated health or nutritional claims
This rule is especially important to my work as I am creating recipe cards, which this
specific one is based on. ‘Marketing communications must not condone or
encourage excessive consumption of a food.’ my recipe cards will not advise
people to eat a large amount of food as it is for children and they will state how
many people the card serves.

19. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
http://www.asa.org.uk/News-resources/Hot-
Topics/~/media/Files/ASA/Hot%20Topics/Food%20and%20drink%20hot%2
0topic.ashx
This is the website I used to source information. I found all the appropriate rules
for my work here. now that I have read through these, I now know what I
can add to my work and what I cannot. I will also now not offend anyone in
my work.