The Master in Business Administration students from Ateneo de Naga University (ADNU) conducted a Service-Learning Activity (SLA) to offer strategic management consultation to Bad Bros Brewery & Tasting Room, a DTI-registered startup coffee shop located inside the Universidad de Sta. Isabel (USI) campus in Naga City. The three-hour activity, held on November 11, 2023, at the ADNU Senior High School Multi-Purpose Hall, was attended by the Hospitality Management students of USI who are engaged in business with the coffee shop.
The objective of the activity was to assist Bad Bros Brewery & Tasting Room in achieving its goals and objectives by applying the concepts learned in MBA 237 – Strategic Management.
The program commenced with the Opening remarks by Dr. Malu Barcillano, Dean of the Graduate School and the Professor of the MBA 237 – Strategic Management class. Following that, Mr. Ely Francia Brosola, a USI faculty member taking up MBA at ADNU and a member of the MBA 237 class, as well as the owner of Bad Bros Brewery & Tasting Room, provided an overview of his business and introduced the participants. Bad Bros Brewery & Tasting Room offers a range of hot and iced coffee beverages, ceremonial-grade matcha, Italian sodas, loose-leaf tea, herbal tea, and mocktails, as well as a variety of Italian-style espresso-based drinks, SCA standard brewed coffee, and specialty Filipino coffee beans. The coffee shop caters to a wide range of preferences by providing both caffeinated and non-caffeinated options. Additionally, they utilize eco-friendly packaging and source their raw materials responsibly.
The MBA students presented four key concepts in strategic management: environmental scanning, strategy formulation, strategy implementation, and evaluation and control.
Ms. Jasmin Din and Ms. Lara Cerio discussed Environmental Scanning, highlighting its importance and the tools that Bad Bros Brewery & Tasting Room can effectively utilize. They emphasized environmental scanning’s role in identifying threats and opportunities within the organization’s internal and external environment, guiding future decision-making. The presenters introduced various tools, including SWOT analysis, PESTEL analysis, industry analysis, SCAMPER, and benchmarking, while also sharing best practices from the government sector and the quick-service restaurant (QSR) industry.
Ms. Shaira Danne Tenerife-Barbosa, Ms. Marj Nieves, and Ms. Sofia Vergie Serrano delved into strategy formulation, presenting a comprehensive SWOT analysis for Bad Bros Brewery & Tasting Room. They explored various organizational strategies aimed at enhancing scalability and providing strategic direction for the business. Emphasizing the critical aspects of resource optimization, communication and coordination, value creation, competitive advantage, and growth, they discussed strategies such as stability, retrenchment, and combination. Additionally, the presenters covered corporate and functional strategies, with a focus on marketing, financial, production, human resource, and research and development strategies.
Ms. Jodilyn Salcedo and Ms. Nicole Rubi presented the topic of Strategy Implementation, focusing on the current organizational structure of Bad Bros Brewery & Tasting Room and its pivotal role in strategy execution. They underscored the significance of organizational structure in defining authority, responsibility, job titles, roles, and overall responsibilities. The presenters emphasized how the organizational structure facilitates efficient decision-making processes, talent identification, and the support of overarching strategy execution. In their discussion, they covered key aspects such as job design, departmentation, delegation, span of control, chain of command, and staffing and directing needs. Additionally, the presenters explored strategic human resource management (HRM), delving into the analysis and design of work, human resource planning, recruitment, training and development, compensation, performance management, employee relations, and directing.
Engr. Jerome Rellermo and Ms. Irene Andaya discussed Evaluation and Control as the final topic. They focused on optimizing performance and promoting sustainability in the coffee shop industry. Their discussion centered on key elements such as performance reviews, clear job descriptions, goal setting, training and development, budget and control, feedback mechanisms, ethical considerations, and sustainability practices. The presenters emphasized that implementing these guidelines enhances customer satisfaction and reinforces the coffee shop’s role within the university community. They also highlighted the importance of aligning strategies with objectives and developing monitoring tools to ensure that strategies remain on track, culminating in the creation of a monitoring tool specifically designed for Bad Bros Brewery & Tasting Room.
Following the presentation, participants engaged in an open forum, posing questions and sharing insights. Ms. Jasmin Din, the overall in-charge of the service-learning activity, then summarized the key takeaways and expressed gratitude to the participants for their engagement. The program hosts were Ms. Yhumica De Mesa and Mr. Jose Santillan, with technical support provided by Arch. Alyssa J. Milano.
The MBA students gained valuable experience through the service-learning activity and provided Bad Bros Brewery & Tasting Room with practical recommendations in Strategic Management. This SLA served as a bridge between academic learning and real-world application, showcasing the dedication of ADNU in nurturing well-rounded professionals. The university continues to prioritize initiatives that empower students to apply their knowledge in practical settings, fostering a dynamic learning environment that extends beyond the classroom. The success of this collaboration underscores the mutual benefits of such partnerships, where students gain valuable experience, and local businesses receive insightful recommendations for strategic enhancement.
Prepared by:
Philip Bitao & Jan Pauleen C. Bulatao – MBA Students-GS
