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Basics to include in the report
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The name of the bailliage, event date, theme (if any), location, suggested headline,
name and title of person writing report, description of food and wines served, names of
key personnel at host establishment, names and titles of any special guests in attendance.
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If an
induction, the number of new members inducted and the names and
titles of those promoted or receiving special awards or honors.
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Optional
details (any of the following, some of which you might note could be
in a sidebar, will greatly enhance your report and make it stand
out)::
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Information about the physical facility where event took place, especially if of
special interest, such as for historic reasons.
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Background about particularly unusual menu items and/or wines.
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Description of special décor, centerpieces, ice sculptures, costumes or entertainment.
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Biographical information about the chef or others deserving special recognition.
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Biographical information about a person the bailliage is honoring.
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Taking photos
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Read the
section "Let Your Event Photos Tell the
Story."
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Be sure your digital camera
is set to the highest resolution and largest picture size
possible. Transfer your photos to a CD or DVD using your
computer. You should renumber your photos on your computer
before burning them to disc so they have simple one or
two-digit numbers that match your photo captions. Your story
with photo captions should be submitted on the same CD/DVD.
Do NOT attempt to edit/fix your photos. A professional will
do so, if needed.
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Professionals should
submit photographs of no less than 300 dpi and 4 x 6
inches. Photographs of insufficient resolution will be
rejected, automatically limiting a story to one-half
page.
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Photos must be clear and bright. Action pictures are best, such as chefs filling plates,
guests talking and laughing, entertainers performing. Other good photo opportunities
include food presentations, décor, table settings, ice sculptures, and people in costume.
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Identifying photographer and photos
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Number
pictures as described above. Captions should be listed at
the end of your story with the photographer’s name. Caption
numbers should match the corresponding photographs to avoid
misidentification of those pictured. Names are not required
for pictures of groups over 8 or more individuals.
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Important
photo captioning instructions are also provide in the
Sample section and
Digital Photographs section.
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At the end of the computer-generated report, after the menu
and before the captions, indicate professional photo
credit, if requested (credit, but no copyright notice, will be given once for pictures
used).
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Material to submit
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Checklist Template (on this
Website).
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Computer CD/DVD containing
report and digital photographs. The CD/DVD should be labeled
with the bailliage name and date of event.
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Print-out of the report (one copy).
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Copy of the invitation and menu. If sending a photocopy, be sure to include every page,
even the list of those attending. Include menu, restaurant name,
owner, chef, and wines.
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Sufficient photos (10-12)
to provide flexibility in design.
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Submitting reports CD/DVD
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Submit each report on a CD or DVD.
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Submit in either Word or WordPerfect.
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Left justify all text.
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Double-space the report.
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Use the standard font Times Roman (10 pt.).
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Do not use headers, footers, page numbering, or page breaks.
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Do not use auto-numbering for captions.
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Do not use hyphenation (including automatic).
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Don't use the space bar to create indents or other multiple
spacing (use indents).
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Do not use all caps or bold, not even for headlines.
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Use a tab or first line indent to indicate a new paragraph; do not skip lines between
paragraphs.
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Add appropriate accents and use smart
(“curly”)
quotes instead of regular typewriter quotes.
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At the end of a sentence, put a period and only one space, not
two. Use only one space after other types of punctuation too.
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In the text of a report, the names of dishes are not capitalized unless they are proper
names (i.e., “a crock of Boston baked beans”).
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Use the full and correct titles for officers. Use only the highest
title. Chancelier (one “l”) and Conseiller
(two “l'”s)
are often misspelled.
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Submitting digital photos (click
here) |
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