Initial Programme Proposal

7/30/2019 Initial Programme Proposal

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University of Lincoln

Lincoln School of Media

Radio Proposal and Treatment Form for the Live ShowLincoln School of Media University of Lincoln2013

Group names/Roles

Hannah Harvey Producer/EditorJemma Harrison Broadcast Assistant/Technical EditorEmily Pheby Presenter/ReporterBenjamin Kelly Presenter/Reporter

Working title of the Live Show

Bonne Appetite is a stand-alone specialistconsumer information programme

which explores current controversial food industry concerns, that have arisen

from the horsemeat scandal and questions of legalising mandatory display of

food hygiene ratings.

Preferred slot on Siren and why

Friday 3rd April, between 10am and 12pm is most appropriate for two reasons:

1) The correct target audience (16-14) is reached, as younger listeners should

be attending school/college during the day.

2) There is no overlap in Sirens weekly schedule with programmes of similar

content.

Roles areas of responsibility

Producer

Responsible for creating and co-ordinating original programme content

catered to a specific audience demographic, as well as managing blog

material and social media spaces to promote the show whilst enhancing thelisteners experience via interactivity and visualisation. Throughout stages of

production, Hannah will demonstrate an understanding of the programmes

purpose, format and target audience, to ensure that all decisions are justified

correctly. In addition to researching the subject matter thoroughly, she will

draw upon her knowledge of parliamentary legislation, statutory codes of

industry practice and self-regulatory policies governing broadcast output, to

avoid any legal or regulatory issues.

Main duties


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Delegating relevant research to individual group members

Procuring guests of interest and ensuring that interviews are both

compelling and informative

Scheduling hours for production and editing Arranging group meetings, liaising with the council, local businesses,

residents and specialists to arrange pre-recorded interviews/vox-pops

Monitoring attendance,

completing and submitting paperwork

Suggesting areas for improvement and ensuring that team members

adhere to any health and safety procedures and policies.

Once the running order has been finalised, she will collaborate with both

presenters to create a series of cohesive cue sheets, and a presenter script,

in order to structure the programme professionally. Furthermore, subsequent

to arranging interviews, Hannah will accompany the reporter/presenter on

location, to ensure the quality of audio meets professional technical

standards, and the amount of content obtained from each contributor is

adequate.

Broadcast Assistant

Principally in command of all technical aspects of a programme, under the

producers supervision. This means that Jemma is responsible for editing the

packages that the reporters record and making sure that their tone fits in with

the rest of the show. As our show is a factual specialist show, the tone shall

be as professional and naturalistic as possible, so with the pre-recorded

packages, we would try and make it that way by using wild bedding tracks

underneath the packages to emphasise points the reporters and the

interviewees are making.

Main Duties

Setting up of the microphones in the studio to make sure they have the

right settings.

Level checking the presenters prior to going on air and making

adjustments while the show is on-going


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Ensure that packages, jingles, stings and other content is cued at the

correct time

General technical competency in relation to the show.

Co-presenter/Reporter

Will keep the listener entertained and engaged from the beginning by

providing a professional and positive attitude throughout the live show,

delivering to the listener an insight of things to come and enticing them to

stayed tuned. She will provide both live and pre-recorded interviews, and will

assist in postproduction including sourcing contacts for our chosen topics and

helping with scriptwriting.

Main Duties

Researching correct information and sources to back up material talked

about on air

Confidence in expressing correct factual views to the listener

Able to remain calm, confident and in control of any situation,

particularly in the event that something might occur which could

jepodise the show

Creation of back-up material in case of any dead-air or mistakes while

live

Main Presenter

It is the responsibility of the presenter to work closely with the producer in

orderto develop the shows content, as well as the overall sound and feel.

The presenter is responsible for introducing the music; sustaining the

listeners attention between songs and packages, and also for conducting live

interviews throughout the show.

In terms of the Belbin team role summary descriptions, presenters may

typically fall into the plant category. They must be creative; imaginative and

free thinking. They can generate ideas and solve difficult problems. Allowable

weaknesses may include ignorance of incidentals and occasionally being too

preoccupied to communicate effectively.


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As a presenter, good communication skills are vital to my role. Benjamin

needs to be confident and outgoing; able to keep self-composure under

pressure and be a good listener as well as a talker. It would also be helpful for

a presenter to have some basic technical knowledge, although it is not

mandatory.

Ideas, Objectives and Overview of the Programme

Main Objectives:

- To raise awareness of the national food hygiene rating scheme, first

implemented in 2010 by the Food Standards Agency (in partnership

with local authorities)

- To investigate whether local residents prefer quality over quantity

(price) when purchasing food.

- To understand the extent of which local suppliers and businesses have

been affected by the horsemeat scandal

- To consider whether the equine content itself, as an alternative meat

form, is impacting upon the general argument of consumer deception.

- To reflect upon the importance of food hygiene ratings in our current

economic climate.

Ideas and overview

Following the on-going inquest into contaminated meat products containing

traces of equine DNA, and reports of critical foodborne illness, our group have

decided to create a stand-alone radio programme which deals with

contemporary food industry concerns, focusing on standards of food hygiene

in Lincoln.

Bonne Appetite aims to raise awareness of modern technologies which

facilitate the public access to food hygiene data, via android phone

applications and the FSA website, enabling consumers to make fully informed

decisions, based upon ratings of food hygiene practice, structural standards


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and confidence in management, before dining at local restaurants, cafs,

takeaways, hotels and food shops. As well as encouraging businesses to

improve their hygiene standards, the scheme was designed to reduce the

incidence of foodborne illness following unnecessary cases across the

country. Therefore, consumers ought to be reminded of the technology

available for them to efficiently assess which food premises are most

compliant with industry law, so as to avoid further cases of food hygiene-

related illness.

In addition to exploring how greatly consumers regard food hygiene (quality)

over cost, we are interested as to how local businesses have embraced the

scheme. The programme aims to question whether displaying the hygiene

rating sticker should be rendered mandatory in England, following the

changed laws in Wales and Northern Ireland in 2011. According to a recent

audit published on the FSA website, 43% of businesses in England were

displaying their FHRS rating, whereby only 12% of the sample were

displaying a rating of 0,1 or 2,compared with 56% of businesses with a

rating of 4/5. Will trade be affected by businesses having to display their

sticker/certificate? Or is it the costs and work associated with enforcing

mandatory display, preventing the FSA from introducing such laws in

England? Why do restaurants choose not to exhibit their rating, despite the

information existing within the public domain? How do consumers feel about

the current scheme encouraging voluntary display?

We intend to visit several 5-star rated establishments in Lincoln, to explore

whether the hygiene rating has had positive repercussions on trade, and

question how important these ratings are to both small local, and popular

chain restaurants.

In addition to learning about the effects and importance of ratings on trade, we

want to acquire expertise knowledge on methods and approaches taken to

assess food establishments. The Food Standards Agency, or local

Environmental Health department, should be able to provide sufficient

information on basic food hygiene laws, what safety officers inspect upon


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each visit, and how often inspections take place. We could also pose further

questions to food hygiene experts, relating to trade issues such as the

legalisation of displaying poor ratings. Which is more important consumer

awareness or the preservation of establishments that could be improved with

guidance? In addition, we seek an impartial view on whether smaller

businesses feel less pressure to meet food industry law requirements as

opposed larger food chains such as Burger King, McDonalds, Harvester etc.

With the intention of obtaining first-hand experience of inspection procedures,

it would be fantastic for one of the reporters/presenters to shadow a food

safety officer during an official visit, and perhaps create a pre-recorded

package of the experience.

Finally, as well as confronting restaurants owners, the general public and local

authorities (environmental health) to collate a variety of voices and attitudes

on the issues addressed in our programme (law, trade, ethics), we intend to

interview a professional chef, to understand how those responsible for food

preparation take personal precautions, and discuss the practicality of

implementing suggested improvements.

Content/Treatment of the show

(Describe what will be in your running order and how it will sound)

RUNNING ORDER 1 - We shall be using sections of this initial running order,

to inform the revised version. The producer has included this document to

illustrate the development of our ideas, subsequent to reflecting upon media

ethics and law.

Bonne Appetite will commence with a programme-specific jingle, followed by

a menu whereby the presenters provide a general overview of the

programme content, and briefly explain the relevance of addressing food

hygiene issues.

After signposting (linking to the next item), the broadcast assistant will play a

short package (approximately 1 minute) which summarizes the recent


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horsemeat scandal, national cases of extreme foodborne illness, and

concerns about consumer deception via a lack of access to hygiene data.

Following a back announcement, the presenters are given an opportunity to

discuss the latest advancements in technology (phone app, FSA website)

allowing consumers easy access to official food hygiene ratings. Ben and

Emily will explore why the scheme was developed, how it works and what

information is available to the public, followed by a brief mention of how the

recession has affected the food industry this raises questions as to whether

people value price over quality! Link to vox pop.

Vox Pop of ten responses (approximately) posing the question: What do you

deem more important, food hygiene ratings or reasonable menu prices?

Please explain why (price/quality is valued more than the other)?

The presenters will back announce the pre-recorded material and summarize

the findings, whilst sharing their own personal views about which is more

important (Emily has experience working in a restaurant environment,

whereas Ben, being a student living away from home, may value cost over

quality for budget concerns).

Link to live studio (or pre-recorded if unfeasible) interview with environmental

health representative to learn about the basic food hygiene laws/practices,

what safety officers look for, and how often the inspections take place. Can

they provide any top tips for a top score?

Link to short package of reporter shadowing food hygiene inspector (if

feasible) .for example: Emily was fortunate enough to experience an official

food hygiene inspection first hand, take an exclusive listen right here on 107.3

Siren Fm.

Back announce package, and link to interview with environmental health

representativecont. Discuss the advantages and disadvantages of data

being easily accessible. Do the EHO receive more cases of public concern as

a result? Why is it important for consumers to consider food hygiene before


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purchasing food from local premises? Do they feel that it should be mandatory

for all businesses to display the rating sticker/certificate? Which is more

important consumer awareness or the preservation of establishments that

could be improved with guidance? As an impartial authority, do they believe

from experience that smaller businesses feel less pressure to meet food

industry law requirements as opposed to the larger food chains? Why do

businesses fail to comply with industry laws?

In the studio, Ben discusses recent visits to 0/1* rated restaurants (without

mentioning names) based upon requirements assessed by mystery shopper

agencies. How is the consumer treated? Is there a correlation between poor

hygiene practices and customer service? Can we judge a restaurants

standard by the quality of service?

This will be followed by a statement/pre-recorded interview, from the manager

of an underachieving food supplier, suggesting ways in which the company

intends to increase their rating and whether the score has affected business.

The presenters back announce interview/conclude discussion on failing

restaurants and introduce interview with 4/5* restaurant owner.

Running time 4 minutes approximately the manager explains whether the

business has thrived as a result of excellent hygiene ratings, and how

important it is to them to maintain such high standards (current economic

climate, recent horsemeat hysteria). If they wanted to increase menu prices,

do they feel more justified in doing so? Or should it be commonplace for

every business to achieve high ratings? Are they worried about the easy

accessibility of ratings, in terms of competition and public awareness should

they falter? What procedures/policies do the company hold/encourage to

ensure that they maintain high standards of hygiene?

Back announcement of pre-recorded interview, followed by interview with live

guestprofessional chef. Short biography of the chefs employment history.

Have they ever worked for a restaurant with poor hygiene standards? Have


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they ever witnessed/heard of a customer falling ill because of a restaurants

low standards. What personal precautions do they take in the profession to

ensure the customers welfare? Have they ever encountered any solutions

which are almost impractical to implement. As an employee in the current

economic climate, do they feel that it should be mandatory for restaurants to

display their rating, regardless of what score they achieve? (Talk about audit,

and welsh findings on trade)

Back announcement, and presenter link to live phone interviews with

members of the general public - views on the idea of displaying the hygiene

rating as a compulsory law, based upon reasonable personal experience (ie.

victim of food poisoning).

Link to vox pop: Should ratings be visible on food premises?

In the studio, Ben and Emily reflect upon the different angles and subjects

explored within the programme, and form a general conclusion, before re-

iterating the social media links. Programme concludes with a Siren FM 107.3

Jingle.

Altogether, the programme includes a combination of studio guests, telephone

interviews, vox pops and pre-recorded packages.

RUNNING ORDER 2 amended following workshop feedback

Bonne Appetite will commence with a programme-specific jingle, followed by

a illustrated menu whereby the presenters provide a general overview of

upcoming programme content amidst short clips of pre-recorded material, to

tease the audience and raise their expectations.

Item One: Horsemeat Scandal a new development for consumer

concerns?

Short montage of news headlines (Based upon original press headlines and


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news cues, using a variety of voices to read the material), which fades into a

music bed.

Studio The presenters will outline basic facts of the horse meat scandal, and

question to what extent do the public actually care about consumer

deception? Based upon our own local survey, the presenters will discuss the

results and introduce a light-hearted vox pop.

Vox Pop Have you ever made an unwanted discovery whilst tucking into a

food product or meal?

Studio Both presenters reflect upon the vox pop, followed by a series of

personal anecdotes or short stories posted by listeners on the social media

pages. Link discussion back to the horsemeat scandal, and introduce a pre-

recorded interview with a local butcher (Chattertons).

Pre-recorded Interview Has the scandal affected trade? What

methods/approaches are they employing to ease customer doubts? Has the

scandal led to further precautions when purchasing meat from suppliers? Or

are the suppliers strictly local?

Studio So what is driving this hysteria - The fact that consumers have been

deceived and food safety standards are slipping in the UK? Or does it

ultimately come down to a fear of discovering equine traces in the meat

products. If the additional content was something more culturally common,

such as pork, would the argument be different (more diffused perhaps)? Are

the public more inclined to eat rarer types of meat (ostrich, venison, ox)

instead of beef, as a result of the scandal?

Link to a short interview with a local farmer (who supplies alternative forms of

meat such as game, rabbit or venison).

Live guest interview As a supplier, have they experienced a

decrease/increase in demand from local buyers? If so, to what extent can this


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be attributed to the horse meat scandal? From the latest trade figures, can it

be suggested that members of the public are less/more cautious of trying new

meats? Will this scandal see positive repercussions on trade for local farmers

and butchers, as opposed to large supermarket chains under scrutiny?

Studio - How are large supermarkets intending to resolve the hysteria via self-

regulatory measures? (If feasible, telephone interview with Tesco PR

department or written statement) about sourcing meat from the UK only, and

plans to plant cameras in supplier factories.

What would we prefer? Cheap meat imported from foreign suppliers

containing traces of equine DNA, or quality British meat that is priced higher?

Ben and Emily discuss.

Item 2 Food Hygiene Scheme should displaying the sticker be

legalized in Lincoln following ongoing consumer concerns about

foodstuffs?

A package on recent foodborne illness cases resulting from poor hygiene

practices, with mention of the most common types of illness.

Following a back announcement, the presenters are given an opportunity to

discuss the latest advancements in technology (phone app, FSA website)

allowing consumers easy access to official food hygiene ratings. A brief

mention of how the recession has affected the food industry this again

raises questions as to whether people value price over quality! Should food

hygiene standards be a paramount concern when dining out? Link to vox pop.

Vox Pop of ten responses (approximately) posing the question: What do you

deem more important, food hygiene ratings or reasonable menu prices?

Please explain why (price/quality is valued more than the other)?

Studio back announcement and introduce live guest: Environmental Health

Representative.


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Interview - learn about the basic food hygiene laws/practices, what safety

officers look for, and how often the inspections take place. Can they provide

any top tips for a top score? Discuss the advantages and disadvantages of

data being easily accessible. Do the Environmental health department receive

more cases of public concern as a result? Why is it important for consumers

to consider food hygiene before purchasing food from local premises?

- Trip with inspector

Interview with 5* restaurant owner -the manager explains whether the

business has thrived as a result of excellent hygiene ratings, and how

important it is to them to maintain such high standards (current economic

climate, recent horsemeat hysteria). If they wanted to increase menu prices,

do they feel more justified in doing so? Or should it be commonplace for every

business to achieve high ratings? Are they worried about the easy

accessibility of ratings, in terms of competition and public awareness should

they falter? What procedures/policies do the company hold/encourage to

ensure that they maintain high standards of hygiene?

FSA telephone interview- Do they feel that it should be mandatory for all

businesses to display the rating sticker/certificate? Which is more important

consumer awareness or the preservation of establishments that could be

improved with guidance?

Studio discuss how new legalisation has affected trade in wales and

Northern Ireland? Would it inevitably produce similar results in England?

Presenter link to live phone interviews with members of the general public -

views on the idea of displaying the hygiene rating as a compulsory law, based

upon reasonable personal experience (ie. victim of food poisoning).

In the studio, Ben and Emily reflect upon the different angles and subjects

explored within the programme, and form a general conclusion, before re-


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iterating the social media links. Programme concludes with a Siren FM 107.3

Jingle.

Audience Profile linked in with the Multi Platform Blog

(Detailed information on your target audience and how the content will appeal.

How will you connect with your audience prior to, during and after the show?)

According to the initial radio licensing form for Siren FM, approved by Ofcom

in 2006, the community station promises to deliver a total speech

programming output of 35%, including documentaries and factual features,

news, current affairs/discussion and social action/community information

announcements. Bonne Appetite is a community information programme

which includes elements ofspecialist discussion on local current affairs and

short pre-recorded factual packages, thus compliant with the content section

of Siren Fms broadcasting remit.

When applying for a community license, Bryan Rudd intended to follow and

expand upon the pattern of previous restricted service licenses, in which main

daytime output was generally aimed at a predominantly 15-24 audience in

both music and speech. The 2001 census revealed a peak at age 20-24

representing the significant student population that are neglected by existing

local radio services. Furthermore, data for the 10-14, 15-19, and 25-29 age

brackets are all above the national average, thus widening the scope for Siren

Fms target audience beyond students in higher education. The Siren FM

website clearly states, however, they are not a student radio station, and

exist to provide local content which reflects the interests and issues of key

target, in contrast to BBC Radio Lincolnshire and Lincs Fms county wide

output.

The producer has decided to target a specific 16-24 year old audience, for

several reasons. Firstly, the preferred slot of broadcast overlaps with term

time, thus a younger audience (9-16) in full time education, would be

attending school during the programme, thus limiting our reach. Secondly, in


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order to encourage full audience engagement with the subject, listeners

should be able to make informed decisions about where they dine. Persons

below the age of sixteen are legally classified as dependents, and thus

unlikely to be affected in the same way as a paying customer with the legal

ability to receive earned income.

Concerning further demographic details, gender is of less importance, as the

subject applies and appeals to both male and female consumers. However

consideration of socio-economic status is more relevant, as those belonging

to an A,B,C1,C2 and perhaps D grade, are more likely to dine out, as

opposed to those facing the financial challenges of unemployment. The

majority of students fall within an E socio-economic category, thus re-

iterating that the programme content is not student specific.

The content of our programme fulfils community license obligations, however

in order to attract the correct target audience, the general style and approach

to our subject has been carefully considered. The presenters will adopt a

conversational tone, employing phatic, constative and expressive utterances,

in combination with referential utterances associated with pedagogic speech.

The scripted dialogue will be entertaining as well as informative, including

second person directive pronouns such as you and inclusive pronouns (we,

our) to engage the audience and make them feel fully involved with the

debate/discussion. It is important to establish a friendly and intimate rapport

with a young audience to maintain their attention, as BBC Radio 1 and 1Xtra

presenters successfully demonstrate. The subject of food hygiene is

particularly relevant at present, but perhaps not the most interesting topic to

our target audience. Therefore, in order to effectively educate and inform our

listenership, interactivity and a conversational tone is paramount!

Finally, Ofcom state that every applicant for a community radio license must

demonstrate that the proposed service would be provided primarily for the

good of members of the public, or of the target community and would

resultantly deliver significant social gain. Our programme facilitates discussion

and the expression of opinion, as well as educating the community on a


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particularly relevant issue, applying a national concern at a local level, thus

emphasising the potential for social gain.

Blog

Young people are more at ease with multi-media consumption than previous

generations (Radio Advertising Bureau, 2007, P.4)

The Radio Advertising Bureau also found that if 15-24 year olds listened

online, they tended to do so for longer, spending 23.7 hours per week on the

internet compared to 19 hours on analogue radio (Radio Advertising Bureau,

2007, P.6). Furthermore, almost a quarter of listeners (24.7%) listen to

programmes at a later time than the original broadcast, and a further 39 per

cent use a combination of real-time and listen-again services (RAJAR, 2008,

page 5).

Research suggests online platforms are crucial in generating interest amongst

a younger target audience, prior to the live show, as well as during and after.

The programme website must be engaging, and interactive, offering

exclusive additional material which accompanies the live content, such as a

photo gallery (to enable visualisation), extended interviews, production diary,

team descriptions and additional contact information or links to helpful

websites. To extend upon the idea of visualisation, the producer hopes to

create a series of video diaries, whereby the team track their progression

throughout the production via short video entries, which are edited together to

give the audience a clear idea of how their responsibilities (associated with

the role) developed. Furthermore, the listener will be able to watch the live

assessment via two web cameras installed in studio A of the Siren Fm

facilities.

On the Facebook, twitter and blog pages, the team will regularly publish polls

prior to the live assessment, in order to collate primary research that can

inform the programme content, but also establish a sense of audience

interactivity and inclusion from the beginning of production. Furthermore, the


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producer will publish links to appropriate web pages which help to enhance

the audiences knowledge of our subject matter, prior to the show.

Research Summary/Suggested list of contributors

(Credible range of sources, be as specific as possible)

Potential contributors:

Environmental health officer/representative contact Lincolnshire Country

Council

County Offices, Newland, Lincoln, LN1 1YL

Telephone: 01522-552222

Email: [email protected]

Consumer Direct - (Trading Standards For Consumers)

Tel: 08454 040506


Phil Henson, Head chef at the Hilton restaurant -

https://www.facebook.com/phillip.henson.7?fref=ts

Alex Throop, Chef at the Hilton restaurant

https://www.facebook.com/alex.throop.58?fref=ts

Paul Fields, head chef at Browns Pie Shop

https://www.facebook.com/paul.fields.9843?fref=ts

Simon Walker, chef at Browns Pie Shop and former Masterchef contestant

https://www.facebook.com/simon.walker.775?fref=ts

Anita Page, chef at Minster Court 07807768159

Elite Meats, Kenny the butcher - 01522 523500
mailto:[email protected]:[email protected]://www.facebook.com/phillip.henson.7?fref=tshttps://www.facebook.com/alex.throop.58?fref=tshttps://www.facebook.com/paul.fields.9843?fref=tshttps://www.facebook.com/simon.walker.775?fref=tshttps://www.facebook.com/simon.walker.775?fref=tshttps://www.facebook.com/paul.fields.9843?fref=tshttps://www.facebook.com/alex.throop.58?fref=tshttps://www.facebook.com/phillip.henson.7?fref=tsmailto:[email protected]:[email protected]


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Lincolns farmers markets 01507 568885

Lincoln boasts 3 separate venues for Farmers' Market:

Farmers' Market - Lincoln City Square- 1st Friday in each month.

Lincoln High Street - 2nd Wednesday in each month

Lincoln Castle Hill - 3rd Saturday

Chatterton and Sons Butcher

Address: 37-36 Sincil Bank, Lincoln LN5 7ET

Phone:01522 527613

Tesco PLC Media

Phone: 01992 644645


Sarah Ryle - food and non-food consumer stories.

Matt Francis - CR, communities, suppliers, agriculture and health.

Food Standards Agency

Aviation House, 125 Kingsway, London WC2B 6NH

Switchboard: 020 7276 8000

orcall 0845 051 8322 for horse meat enquiries

Content research:

http://www.food.gov.uk/multimedia/pdfs/enforcement/fhrsguidance.pdf

http://www.food.gov.uk/

http://www.scoresonthedoors.org.uk/

http://www.bbc.co.uk/news/science-environment-21530861

http://www.lincoln.gov.uk/business/licensing-and-environment/food-safety-

and-hygiene/starting-up-and-operating-your-food-business/111131.article

http://www.guardian.co.uk/uk/2013/feb/27/horsemeat-scandal-tesco-meat-uk

http://www.lincolnshire.gov.uk/residents/environment-and-

planning/environment/environmental-health/food-hygiene?tab=contacts

http://www.bbc.co.uk/news/business-21544335
mailto:[email protected]://www.food.gov.uk/multimedia/pdfs/enforcement/fhrsguidance.pdfhttp://www.food.gov.uk/http://www.scoresonthedoors.org.uk/http://www.bbc.co.uk/news/science-environment-21530861http://www.lincoln.gov.uk/business/licensing-and-environment/food-safety-and-hygiene/starting-up-and-operating-your-food-business/111131.articlehttp://www.lincoln.gov.uk/business/licensing-and-environment/food-safety-and-hygiene/starting-up-and-operating-your-food-business/111131.articlehttp://www.guardian.co.uk/uk/2013/feb/27/horsemeat-scandal-tesco-meat-ukhttp://www.lincolnshire.gov.uk/residents/environment-and-planning/environment/environmental-health/food-hygiene?tab=contactshttp://www.lincolnshire.gov.uk/residents/environment-and-planning/environment/environmental-health/food-hygiene?tab=contactshttp://www.bbc.co.uk/news/business-21544335http://www.bbc.co.uk/news/business-21544335http://www.lincolnshire.gov.uk/residents/environment-and-planning/environment/environmental-health/food-hygiene?tab=contactshttp://www.lincolnshire.gov.uk/residents/environment-and-planning/environment/environmental-health/food-hygiene?tab=contactshttp://www.guardian.co.uk/uk/2013/feb/27/horsemeat-scandal-tesco-meat-ukhttp://www.lincoln.gov.uk/business/licensing-and-environment/food-safety-and-hygiene/starting-up-and-operating-your-food-business/111131.articlehttp://www.lincoln.gov.uk/business/licensing-and-environment/food-safety-and-hygiene/starting-up-and-operating-your-food-business/111131.articlehttp://www.bbc.co.uk/news/science-environment-21530861http://www.scoresonthedoors.org.uk/http://www.food.gov.uk/http://www.food.gov.uk/multimedia/pdfs/enforcement/fhrsguidance.pdfmailto:[email protected]


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http://www.independent.co.uk/news/uk/politics/horsemeat-scandal-

supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-

farmers-8513620.html

http://www.guardian.co.uk/uk/horsemeat-scandal

http://food.gov.uk/news-updates/consultations/consultations-northern-

ireland/2013/mandfhrs-consult-ni#.US6vk6JdCSo

Audience Research:

http://licensing.ofcom.org.uk/binaries/radio/community/nogs_r23.pdf

http://www.sirenonline.co.uk/about

http://licensing.ofcom.org.uk/binaries/radio/community/archive/sirenfm.pdf

http://stakeholders.ofcom.org.uk/binaries/broadcast/radio-ops/key-

commitment-changes/siren.pdf

Crisell, A (1994) Understanding Radio. 2nd Edition. London: Routledge

Chignell, H (2009) Key Concepts in Radio Studies. London: SAGE

publications

Fleming, C. (2010) The Radio Handbook. 3rd Edition. Oxon: Routledge.

Technical considerations (live outside broadcast/webcasting etc) -

Jemma

As Broadcast Assistant, my role is to look after all the technical aspects of our

production. That will start with the technical style of the packages that we

produce. First of all we will need to record our packages in stereo, rather than

mono, as this gives us more control and makes the sound more naturalistic to

the listeners. We will keep the style of the packages as professional as

possible, so well edit out any filler words or popping that may appear in the

package, and maybe include a wild bedding track to emphasise certain points.

The levels on this would need to be corrected. Ideal levels would be between

10 12 decibels.

I will also be responsible for setting up the microphones in the studio. I will do

this by placing a 414 microphone in front of each

presenterin the cardioid setting. As you can

see in the diagram, this setting offers the best
http://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.htmlhttp://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.htmlhttp://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.htmlhttp://www.guardian.co.uk/uk/horsemeat-scandalhttp://food.gov.uk/news-updates/consultations/consultations-northern-ireland/2013/mandfhrs-consult-ni#.US6vk6JdCSohttp://food.gov.uk/news-updates/consultations/consultations-northern-ireland/2013/mandfhrs-consult-ni#.US6vk6JdCSohttp://licensing.ofcom.org.uk/binaries/radio/community/nogs_r23.pdfhttp://www.sirenonline.co.uk/abouthttp://licensing.ofcom.org.uk/binaries/radio/community/archive/sirenfm.pdfhttp://stakeholders.ofcom.org.uk/binaries/broadcast/radio-ops/key-commitment-changes/siren.pdfhttp://stakeholders.ofcom.org.uk/binaries/broadcast/radio-ops/key-commitment-changes/siren.pdfhttp://stakeholders.ofcom.org.uk/binaries/broadcast/radio-ops/key-commitment-changes/siren.pdfhttp://stakeholders.ofcom.org.uk/binaries/broadcast/radio-ops/key-commitment-changes/siren.pdfhttp://licensing.ofcom.org.uk/binaries/radio/community/archive/sirenfm.pdfhttp://www.sirenonline.co.uk/abouthttp://licensing.ofcom.org.uk/binaries/radio/community/nogs_r23.pdfhttp://food.gov.uk/news-updates/consultations/consultations-northern-ireland/2013/mandfhrs-consult-ni#.US6vk6JdCSohttp://food.gov.uk/news-updates/consultations/consultations-northern-ireland/2013/mandfhrs-consult-ni#.US6vk6JdCSohttp://www.guardian.co.uk/uk/horsemeat-scandalhttp://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.htmlhttp://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.htmlhttp://www.independent.co.uk/news/uk/politics/horsemeat-scandal-supermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-british-farmers-8513620.html


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depth of sound to the presenters when they are speaking to each other in the

studio, as the sound in the room gets picked up in a circular motion around,

but mainly in front of, the microphone. However, the levels will need to be

corrected before they go on air. Ideally, levels would need to be between 4 -5

for speech, and 5-6 for music or packages on the level counter.

Jingles which sound professional but also fun and entertaining, to befit the

target audience, will need to be created. Prior to the show, they will be edited

and polished to a specific time frame that fits in well with the rest of the

programme.

Whilst the show is broadcasting, we can record it and use this as a podcast

on our blog or website. Also whilst the show is broadcasting, a back-up CD

will be in place with copies of all our pre-recorded packages on it so if Myriad

goes down, we at least have some material that keeps the show going.

Dpa Microphones (2013) DPA Microphones [Online] Available from:

http://www.dpamicrophones.com/en/products.aspx?c=Item&category=139&ite

m=24366#diagrams [Accessed: 26/02/13]

Critique of three other shows which will influence your work and why (at

least 250 words here)

The Food Programme: The death of Three Square Meals

(Aired on 24/02/13 on BBC Radio 4)

The Food Programme was linked before the news with a throw ahead. There

was then a jingle, and we went straight into vox pops of people talking about

when and what they eat, and why. In this programme there were a large

variety of interviewees, including members of the public, school children at a

Breakfast Club, a statistician analysing surveys about food health, a food

writer and columnist, a restaurateur, and others. The large and varied amount

of people interviewed meant that many opinions were shared, which gave the

programme a well-rounded and balanced feel.
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During the interviews, there were many references to subjects that are

affecting the general public, such as the recession and money constraints,

time and convenience, a historical reflection on the snacking culture of today

and many references to the obesity crises and health, not just physically but

also mentally as well. This meant that the interviews were unique, and though

they were often discussing similar things, it did not get boring or uninteresting.

Also, during the interviews many were based outside of the studio. This meant

there was plenty of background noise, or bedding tracks underneath the

spoken audio. This added to the feel of the places they were in, for example

the sounds of a coffee/snack house or a school cafeteria. These background

noises transport a listener to that place as if we were really there, which

holds our attention and makes the programme more interesting.

The show was overall very professional and polished. Whilst it may not have

been the most interesting subject to cover, the depth and variety in the

interviews and the subjects they discussed made it more entertaining,

something we should keep in mind for our own show.

The Jeremy Vine Show

Aired on BBC Radio 2

The Jeremy Vine show features the latest news story headlines, which are

opened up and talked about involving opinions and live interviews relating to

the topics. More specifically, since the remit of key challenges for Radio 2 in

2010/2011, the Jeremy Vines show extended its content to relate to

documentary programmes broadcast on evening television. In doing so, Radio

2 has involved an audience that has viewed such documentaries as the 52-

part series Tim Rice's American Pie. Much like Vines show, we will open up

topics of discussion stemming from the latest feature that has hit headlines,

the horsemeat scandal. This will then provide a tangent of topics to reflect on,

including food and food hygiene. Much like Jeremy Vines radio show, we will

include interviews, facts and opinions from people involved and the members

of the public, informing and entertaining the listener, as well as keep up to

date issues and involving the audience as individuals.


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Documents

Initial Programme Proposal