The document discusses planning and financing an independent food photography production, including defining self financing and employer financing, listing equipment, locations, and legal considerations needed, and choosing to self finance the production due to wanting full creative control without owing money back. Personnel will be kept small and may include the document's author as photographer and chef alongside another for graphic design and modeling.

1. Name

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.
 Stock images and Capturing images
 The Location/ studio hire
 Equipment Hire
 Printing
 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?
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 give myself one week for each recipe and then two weeks after for the
contingency plan.

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.

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 be very small, it will consist of 2 or 3 people because working
in a big group is more stressful because not everyone is always reliable.

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.

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.

10. Facilities
List the equipment, resources and facilities you need for your production and its sourceClient
Equipment/Facility/Resources needed for College Self
production
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.

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

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your
production?
They are important because they allow us in full rights to photograph in
our chosen location.

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?
01 compliance – rules relating to social ability
05 children – rules about unsafe practising
15 Food, food supplements and associated health or nutritional claims

17. 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%20
topic.ashx