Radio Proposal and Treatment Form for the Live Show Lincoln School of Media University of Lincoln 2013

3 Group names/Roles Hannah Harvey Producer/Editor Jemma Harrison Broadcast Assistant/Technical Editor Emily Pheby Presenter/Reporter Benjamin Kelly Presenter/Reporter Working title of the Live Show Bonne Appetite is a stand-alone specialist consumer 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 the listeners 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 University of Lincoln Lincoln School of Media

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 University of Lincoln Lincoln School of Media

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 order to 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.

University of Lincoln Lincoln School of Media

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 University of Lincoln Lincoln School of Media

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 hygienerelated 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 University of Lincoln Lincoln School of Media

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 University of Lincoln Lincoln School of Media

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 representative cont. 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 University of Lincoln Lincoln School of Media

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 guest professional chef. Short biography of the chefs employment history. Have they ever worked for a restaurant with poor hygiene standards? Have University of Lincoln Lincoln School of Media

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 reiterating 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 University of Lincoln Lincoln School of Media

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 prerecorded 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 University of Lincoln Lincoln School of Media

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 selfregulatory 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. University of Lincoln Lincoln School of Media

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 reUniversity of Lincoln Lincoln School of Media

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 of specialist 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 University of Lincoln Lincoln School of Media

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 reiterating 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 University of Lincoln Lincoln School of Media

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 University of Lincoln Lincoln School of Media

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: customer_services@lincolnshire.gov.uk

Consumer Direct - (Trading Standards For Consumers) Tel: 08454 040506 Email: Tradingstandards@lincolnshire.gov.uk

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 University of Lincoln Lincoln School of Media

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 Email: press.office@uk.tesco.com 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 or call 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-safetyand-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-andplanning/environment/environmental-health/food-hygiene?tab=contacts http://www.bbc.co.uk/news/business-21544335 University of Lincoln Lincoln School of Media

http://www.independent.co.uk/news/uk/politics/horsemeat-scandalsupermarkets-must-stop-scouring-the-world-for-cheapest-food-urge-britishfarmers-8513620.html http://www.guardian.co.uk/uk/horsemeat-scandal http://food.gov.uk/news-updates/consultations/consultations-northernireland/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/keycommitment-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 presenter in the cardioid setting. As you can see in the diagram, this setting offers the best University of Lincoln Lincoln School of Media

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. University of Lincoln Lincoln School of Media

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 52part 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. University of Lincoln Lincoln School of Media

Food For Thought Aired 24/02/2013 on Siren Fm

"Food for Thought" is a food-themed radio programme broadcast on Siren FM on Wednesday afternoons at 2PM and repeated on Saturday afternoons at 3PM. It is presented by Charlotte Reid. The content of the show mainly focuses on showcasing and promoting the food outlets; cafes and restaurants available in Lincoln. It features mainly pre recorded interviews and packages, linked by the presenter back at the studio, but live guests are also featured. Audience members can also participate and voice their opinions on the Twitter and Facebook pages. The target audience for Food for Thought matches our target audience demographic of ages 18-34 in socio economic groups C1-E. While the theme of our show is similar to Food for Thought in that the issues we will be exploring are based around food and food hygiene, it shall be more formal in delivery due to the difference in genre Food for Thought leans more towards entertainment, whereas ours is more in the style of social action or current affairs. Our interviews are also more likely to be slightly more formally constructed, as are our pre-recorded packages. Like Food for Thought audience members will also be able to contact us in the studio via our Facebook and twitter pages with their opinions.

University of Lincoln Lincoln School of Media