The document discusses pre-production techniques for a recipe card production project. It defines different types of project financing, identifying client financing as most suitable due to limiting financial risk. It outlines aspects of the production that require funding, including photography equipment and food ingredients. The summary will maintain a small team of two people to allow for clear communication and high quality work. Key roles are identified as a photographer, chef/expert, and graphic designer. Locations will be chosen based on ease of access, cost, and suitability for the photography work.

1. Pre-Production Techniques
LO1
Ashley Boyne

2. Finance
Give a definition for each of the terms listed
Self Financed
Money is provided by the creator of the project. This means that there is no external funding from either grants, aids or investors. This means
that a person of high wealth may find it easier to self finance. Firstly they have more wealth than someone not so well off,to finance
their project. Secondly due to this wealth, there is less risk involved for the person self financing, compared to someone who may be
putting their entire life savings into the project.
Employer/Client Financed
Money is provided by the client of the product. This enables the product to completed by the company hired. This way of financing can be
similar to essentially hiring a company for a service. It can be the safest way for a company to make a product, knowing that they will be
paid for it. Companies can be paid in full at the end or start. Sometimes a client can pay half of the agreed fee at the start of the project
and the other half upon completion of the service. This method of financing limits the chance of a company producing a service, from
losing money.
Kickstarter
A website allowing media companies to try and persuade people to invest into the creation of a product in return for rewards or perks. This
allows for companies to save money and build an inclusive ready made fan base. The company has no financial obligations andthere is
an opportunity for a word of mouth campaign to happen between friends of the fan base. One disadvantage is that the company can be
left in the lurch as to whether they are going to make their financial target or not.As well as this expense can be vast for the prizes they
offer investors.

3. Finance
Which source of funding will be most likely for your production and why?
For my my recipe card production I will be making sure my project is client funded. The main reason for this expense. I am not willing to
personally put my own money into the project to pay for expenses. However If I could be paid half of the overall cost of theproject at
the start of the production this would help greatly. Being paid half of the money at the beginning of the project will help pay for
expenses such as a photographer and production materials. The second half of my payment could be paid at the end of the project and
act as a wage based on the project I had done.
Advantages
The main advantage of using this source of funding, is that you are not risking any of your own money. This means if the project goes horribly
wrong you are not left with a huge personal loss of funds. As well as this, client funding offers a certain amount of protection to both
parties: the client and the production company. Firstly the company are offered a small amount of protection by getting to negotiate as
to how the fee is paid. The company could state that the all of the fee would be paid at once, but only once the project hadbeen
complete. This would avoid any potential financial losses, for example if the full fee was paid at the start of the project but the client
was left with a product that didn’t match their intentions.
Disadvantages
A disadvantage to client financing is that you will have restrictions on your creativity. With the client funding you they will set a contract
with stipulations as to what they require. You are effectively being told what to do with no artistic freedom or original thought
being allowed or needed. Any differentiation in the work you have created with what was stated in the brief or contract, could be
seen as going against the clients wishes. The client could then decided to withhold some if not all of the fee because of this and then
for you to suffer further you could have your reputation damaged because of the ordeal and therefore the amount of work you are
being offered.

4. Finance
List the aspects of your production that will require finance:
– Location/studio hire – this is where we will plan on taking our photographs
to put on the recipe cards, without it we will have to source other images
online
– Personnel (crew/experts/focus groups) – the photographer requires finance
because he/she will be the one taking the pictures for the cards, and the
experts and focus groups will enable to to develop the cards to their full
potential
– Equipment hire – without professional equipment we will be unable to
develop everything we need to create the cards, including photographs and
production tools such as Photoshop
– Stock images/capturing images – we may need to use stock images if we
are unable to finance a professional photographer
– Food ingredients – to put ourselves in a position for the images to be
captured, we will actually need to make the food beforehand
– Printing – the printing and laminating process can be quite costly when
using colour printing

5. Time
What methods could you employ to ensure you stick to your deadlines and why
would this be beneficial to your project?
I will make sure work is allocated evenly between me and my partner. This will
prevent mental fatigue and deadlines being missed through one partner having
to much work to do. If one partner finishes their set of work before they other,
they can help their partner then finish his or hers. This will relieve stress and
potentially improve the quality of work being produced.
If the work is rushed, then the quality of work will drop significantly. This is another
reason why completing work within our time boundaries is imperative, as it allows
us to correct and improve it afterwards to make sure we are working to our full
potential and creating the best product possible.

6. Time
What is contingency time and how might this be beneficial to your project?
Contingency time is time allocated in a project to amend errors or gives extra time
for work to be completed or improved if you are meeting your own personal
deadlines within the project.
It will be beneficial to my project as it will allow me to improve the quality of work
needed, if it needs to be. It will also give me time to make final amendments to
errors I had previously missed.
On top of this, creating time for contingency time allows us avoid breaking any rules
created by the Vegetarian Society. Doing this allows us to use their logo on our
product which could potentially aid our sales.

7. Personnel
What size team will you use for your production (large or small)? How many people
will you have in your team? Why?
I will have a small sized team in production, there will be me and my partner in the
team. This will allow for better communication as there are not many people. It
will also give me a better chance to produce a higher standard of work, as the
group won’t be filled with people of varying abilities.
If the group were to be filled with people of varying abilities this could mean aspects
of the work could vary in ability. This could lead to a divide within the group as
some members may be disappointed with the quality or lack of quality of the work
created by other members.
It could also lead to the higher quality members of the group having the spend more
time helping the lower quality members of the group, which could lessen the
quality of their own work as they will not have as much time to spend on it.

8. Personnel
What job roles would you have in your production and what skills and experience
would be required?
Some of the job roles needed in production are:
– Model: Little experience is needed for this role, but confidence is required.
– Copy Writer: A copy writer doesn't need experience but must have a good standard of
English and be able to write quickly.
– Photographer: A photographer must have an understanding and experience taking
photographs, be it through just taking pictures at home or being a freelance photographer.
We do not want this to appear amateurish so experience in the industry is key.
– Chef/Expert: The chef must have a basic understanding of how the recipes we are making
are created. This ensures we are not picturing the wrong meals with the wrong labels, which
could lead to us having to re-do the pictures, meaning more money will have to be spent.
– Graphic Designer: The graphic designer must be capable of and have experience of working
in Photoshop. This will make the editing process more effective as well as less time
consuming.

9. Personnel
How could you find people to be in your production team?
To find people for my production team I could put out adverts, leaflets or posters.
They could be friends, or friends of friends, and they could also be found from
previous employment.
It is important to only employ those you can trust with your work. This means you
cannot employ people simply because you get along with them and they are in
need of money. This means the overall quality of your work group is as high as
possible.
Once these adverts have been responded to I could either have a discussion over
email, or agree to meet them personally to interview them if they prefer. This
could provide further insight in to the person[s] replying.

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
Camera Yes
Kitchen Yes
Photography Studio Yes
Food Yes

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?
We need to decide on factors such as time taken to get to the location, how easy it is
to get to the location and how much it will cost to get to the location.
This could be useful because by identifying the best location we will ensure that our
work is of the highest quality.
We could take practice shots at a number of locations to ensure that we are choosing
the location most suitable for our work. We will not have to create the meals for
each location, we will only have to create mock-ups.
Once the location has been decided, we can inform other group members of our
decision and move forward from there.

13. Locations
Are there any limitations or risks you would need to consider for your locations?
Location Limitation/Risk
York City Centre Lots of transport, will cost to get there unless walking 40 minutes
Dan’s house Small kitchen
Ash’s house Over 1 hour away
College kitchens May only have short amount of time to use them

14. Codes of Practice - Clearances
What is a model/location release form and why is it important to your production?
A model or location release form is something that allows an individual or team to use
a model or location under someone else’s authority.
It is important to our production because without a form we will not be able to
complete our work to the necessary standard.
A location form allows extended access to a site for which we want to take our
photographs on. This means the team taking the photographs are not rushed in
their work, and this increased amount of time should result in a set of higher
quality photos than what would have been without the 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
Taking photographs Model release form needed for anyone who
is recognizable
Using knives Do we own the knives?
Taking photographs Are we photographing a trademark?
Taking photographs Are we endangering others in order to take
the photograph?

16. Codes of Practice – Regulatory Bodies
Where can you source information from regarding these guidelines?
Here is a list of 10 rulings:
http://www.asa.org.uk/Rulings/Adjudications.aspx#1
One of these codes stipulate that "before distributing or submitting a marketing communication for
publication, marketers must hold documentary evidence to prove all claims, whether direct or implied,
that are capable of objective substantiation”
This protects consumers from being lied to by the company. This would tie in heavily with vegetarian products
and ours in particular, as its main selling point is the fact this is vegetarian. It only takes one complaint for
an advert to be studied by the ASA, so if we were to put out an advertisement for our product we would
have to make sure it is 100% factual, as if it not it could lead to a heavy fine which could in turn lead to loss
of reputation and hinder any chances of future work within the industry.
An example of this would be when BT Broadband were found to be makers of a misleading national tv advert
after complaints from BSkyB. The advert claimed the following: “Official. BT Broadband offers better
overall performance than Sky and TalkTalk“. Sky made 4 complaints regarding this advert, and 3 of them
were upheld. Sky believed two claims were misleading, and an endorsement was misleading.
A second codes states that: "no marketing communication should mislead, or be likely to mislead, by
inaccuracy, ambiguity, exaggeration, omission or otherwise".
This shows how seriously the ASA take misleading advertising, by stating more than one code of practice
regarding the subject matter.

17. Codes of Practice – Regulatory Bodies
Which regulatory body’s guidelines would you need to follow when creating your
production?
The ASA (Advertising Standards Authority) have a complete list of rulings they have
put
in place since they began. As long as we adhere to all of their rules – which we can
make sure of by making use of our contingency time – we can make sure our
product is able to be created and used in its final form, with the ASA and
Vegetarian Society’s approval.