Boni Food Hub

BATAAN PENINSULA STATE UNIVERSITY DEPARTMENT OF ARTS AND SCIENCES MAIN CAMPUS

PIONEERING SUCCESS: A

Comprehensive Assessment of Boni Food Hub’s Internal and External Environment

A Case Study Research Proposal Submitted to the Department of Arts and Sciences

In Partial Fulfillment of the Requirements for the Course BCOM 0913 Knowledge Management

Prepared by:

Panganiban, Kyela Marizze G. Udan, Franchezca Giddel D. Constante, Virginia Mae M.

Agustin, John Christian M.

Tolentino, Joshua Vince T. Bonina, Justine Lyn C. Maquiling, Marcel C.

Arevalo, Vinaline A

Haber, Hannah C.

Guided by: Ms. Donna M. Rodriguez

I. CASE STUDY AND DESCRIPTION

RESEARCH

A.Abstract

As the COVID-19 pandemic hit the country, various businesses faced great setbacks in their operations–including Boni Food Hub. Established in 2017, Boni Food Hub is a family owned food business located in Morong, Bataan. Despite the challenges faced, the business organization was able to adjust and survive. This gives emphasis to the importance of strategies and management of business in order to maintain its business operations and survive. The goal of this study is primarily centered on understanding the management and strategies along with the strength and weaknesses behind the operations of the selected business organization: Boni Food Hub. The researchers used purposive sampling in selecting the subject. The data gathered through the interview will be analyzed extracting the SWOT and PESTLE of the business in order to identify the internal and external factors affecting the business operations, along with management and strategies used by the Boni Food Hub especially in the context of COVID-19 pandemic. As findings suggest, Boni Food Hub was able to adapt to the “new normal” setup utilizing food delivery services and social media platforms to expand its range of products and services. However, researchers deemed a lot of challenges still need to be addressed as the organization is still relatively new to this kind of setting. The researchers suggest Boni Food Hub to keep its core strengths: its unwavering commitment to quality and consistency in their products and services, while carefully experimenting with new options. Boni Food Hub might also look into the idea of opening another local branch, which would allow them to develop significantly. These are some innovative initiatives that will help them improve drastically.

B.GoalsandObjectives

The goal of this study is primarily focused on understanding the management and strategies behind the operations of the selected business organization: Boni Food Hub.

Specifically, this study aims to identify and analyze the strengths, weaknesses, opportunities and threats of the selected business organization, along with the external factors and context affecting business.

In addition to this, the researchers also aim to identify the solutions made by Boni Food Hub to resolve the identified challenges they encountered and its effectiveness–specifically, in the context of COVID-19 pandemic. Furthermore, this study also seeks to offer solutions to the identified potential problems and challenges faced by the selected business organization.

C.BackgroundInformationoftheStudy

When the coronavirus pandemic triggered a national requirement mandating all businesses and establishments to close, Boni Food HUB, a family-owned food business located on Bonifacio St., Morong, Bataan, was then forced to shut down its business in March 2020. As the virus shuttered most of the Philippine economy and consumers remained home to slow the spread of the virus, millions of small-business owners across the world faced a similar issue. However, despite the fact that these problems still remained– even in the midst of a severe economic downturn, small businesses have come up with different tactics to stay competitive in the marketplace. In order to survive, Businesses like Boni Food HUB and other business owners have to adapt quickly and think of new ways to improve their business strategies.

According to data released by the Society for Human Resource Management (SHRM), over half of 416 small enterprises with 500 or fewer employees said that they were exploring methods to stay alive in business (Gurchiek, 2021). The paper will look at how Boni Food HUB made its product and services available to the public throughout the pandemic. One of the given strategies by the owner includes contactless deliveries to make their products and services available to the people. Boni Food HUB has used this type of approach as they saw it as an effective method. Since consumers sought alternatives to cooking at home, takeout and delivery grew in popularity. Then again, several components of the organization’s pre-pandemic to COVID-19 transition such as a change in the target market and marketing strategies will be discussed to further understand the current situation of Boni Food HUB.

The purpose of this paper is to identify the strengths and weaknesses of Boni Food HUB together with their problem-solution techniques despite challenges. It also aims to provide recommendations and possible solutions to their current problems.The analysis of the roles and responsibilities of the participating employees, as well as their major contributions to the business, is also central to the case study.

Furthermore, the findings of the study will enable the researchers to see the structure, policies, funding, and other factors that have led to the success of Boni Food HUB since the occurrence of the pandemic.

D.Methodology

This section contains information on the methodology utilized upon conducting the case study, along with the justifications for using the methods performed. Furthermore, it will cover the steps of the study, including the selection of organization, the data gathering procedure, and the analysis of the case study.

1. Selectionoforganization

1.1SocialMedia

Social media has evolved into a broad advertising tool for acquiring targeted consumers with improved chances of sales opportunities and the benefit of boosting the brand image (Australian Government, 2021). From this, the researchers will use social media platforms to find business organizations within Bataan that were willing to be interviewed and participate in the case study. Moreover, this process is the easiest and fastest way to find an organization considering the situation of the province as it is proven that 73% of business organizations around the world said that their social media activities have been highly effective for consumers (Buffer, 2020)

2. DataGathering

2.1VirtualInterview

The researchers will conduct a virtual interview with the organization's owner, focusing on questions concerning the operation of the business, such as its strategies, challenges, and strengths. Given the recent circumstances in Bataan, where COVID19 instances are still visible, virtual interviews are preferable than face-to-face interviews to ensure the researcher's and the organization's safety while conducting the case study. By using interviews as a data collection strategy, the researchers and participants will be able to have a proper, in-depth discussion on the subject. Aside from this, researchers will ask for permissions to ask follow-up questions via e-mail.

3. Analyses

3.1SWOTAnalysis

A PESTLE study is a methodology for analyzing the primary elements impacting an organization externally (Chartered Institute of Personnel and Development, 2020). The PESTLE approach will provide researchers with a thorough SWOT analysis. Researchers will be able to conduct a full SWOT analysis using the PESTLE method. This strategy will help in the identification of external factors that have an impact on the targeted organization's business plans and choices.

3.2PESTLEAnalysis

SWOT analysis is defined as a means of analyzing the environment and the business's position within it. It is frequently utilized in the formation of corporate strategy, competition analysis, and other situations such as the study of Strengths, Weaknesses, Opportunities, and Threats (The Economic Times, 2021). This approach will help the researchers upon analyzing and identifying the chosen business organization's strengths and weaknesses. In addition, this method will provide a full summary of the internal and external aspects that are evident.

E.LimitationsoftheStudy

This section of the paper will tackle the limitations of the study from data gathering to the analysis methodologies.

To secure the safety of both subject and researchers, the data collection procedure for Boni Food Hub's focus profile will be based on the given information from the virtual interview with the owner as well as publicly available information on their social media account. Alongside this, the responses from the virtual interview, as well as the requested document (financial statement) from the business organization, will be used to generate data for both the SWOT and PESTLE analysis.

The PESTLE analysis will concentrate on external factors either having a positive or negative impact on the business. Political analysis will primarily focus on the organization's use of its political stance as marketing strategy alongside the implications of the Tax Reform Acceleration and Inclusion Act on the Boni Food Hub's income tax return as well as the approved post-pandemic budget for small businesses in the Philippines.

On the other hand, economic analysis’s focus will be on the economic consequences of the COVID-19 incident on Boni Food Hub operations while social analysis will center on Boni Food Hub's target market and its transition to the COVID19 condition. Technological analysis will focus on the use of Boni Food Hub on social media methods to attract consumers considering COVID-19 restrictions within the province.

Additionally, the recruiting process, copyright and patents, health and safety considerations, data protection, and antitrust legislation of Boni Food Hub are going to be covered in legal analysis. Meanwhile, environmental analysis will focus on the environmental policy rules that Boni Food Hub adheres to in their daily operations, as well as their waste management procedure.

On the other hand, this paper will also focus on the Strength, Weaknesses, Opportunities, and Threats visible within Boni Food HUB which significantly affects and contributes to the internal and external characteristics of the business. However, the opportunities and threats will not be discussed upon SWOT analysis regarding its internal factors as it was included in the PESTLE analysis.

The case study will mainly focus on the Boni Food Hub operations during the COVID-19 pandemic alone and will not include internal or external comparisons from other business competitors inside and outside Bataan.

Beyond what is being discussed sets as the limits of the study.

II. APPENDICES

Appendix A: The Boni Food Hub (Located at Bonifacio st., Poblacion, Morong, Bataan

Appendix B: Research Team and Boni Food Hub’s Owner – Mr. Daniel Alagon

(During the Interview)

III. CASE STUDY RESEARCH FOCUS PROFILE

A.GeneralInformation

a. OperatingName

The operating name of the café is Boni Food Hub.

b.AreasofOperation

Boni Food Hub operations includes these four key areas:

Location

The Boni Food Hub is currently located at Bonifacio St., Poblacion, Morong, Bataan. The food shop is near the schools because of that, before the pandemic happens the café is the go-to place of the students after school. The right location attracts a large customer base of a business as it creates the right sort of aptitude to make the business successful. Besides, it helps in establishing a brand and image since it is placed in a location that carries a business reputation.

Equipment

Equipment ensures that a business meets its goals, maintains their customer satisfaction, keeps the employees motivated, reduces the cost of production and ups the business's revenue. The food shop used these following tools and equipment to get the job done (to cook and serve foods/drinks in their menu); heavy duty burner, oven and dual fryer & griddle for heavy foods like fries, burgers, chicken wings, sandwiches, pizza, pastas and rice meals. For their drinks like milk tea, they use minimal supplies that the franchise ‘teatone’ gave to them.

Labor

People are an important part of the production process. As of the moment, the human side of the operations is the manager and owner of the Boni Food Hub alongside with its four staff members who perform the role of chef, assistant chef, barista, servers and cashier.

Process

Boni Food Hub has its own system quality control to consistently meet the customer requirements and enhance their satisfaction. It is aligned with a business purpose and strategic direction. They also assure that they manage the quality in creating and delivering their products and services to the customers and therefore increase customer satisfaction through high product quality.

c.Status

When the pandemic strikes, the Boni Food Hubthinks of an alternative solution to still operate, they offer delivery for those people who are afraid to go outside because of the possible virus transmission. The food shop pushes themselves in delivering their foods to keep their sales high. They went to a big adjustment because unlike before the people are the one who went to their place to buy and avail food on their menu. But the tables turn, Boni Food Hub are the ones who went on the customers through delivery. According to the manager, it is favorable to both sides (staff and customers) because it ensures safety and less interaction.

d.HistoryandIndustryExperience

To build a successful business you must start small. The owner – Mr. Daniel B. Alagon started his business in 2017 after he graduated college. He used the money he earned in selling jansport bags to his classmates when he was still studying in university and the money he saved when he was younger. He started his business in just a testing and not planned, he sellsburgers and fries. Eventually, it became popular to the students, consequently he started to expand his business by improving the menus and renovating the place. So far, the expenses in improvements and stocks are the money he saved and earned in selling foods. According to him, the money he establishes is circulating and growing in Boni Food Hub.

B.OrganizationDetails

a. ProposedMission

Boni Food Hub is a rising local restaurant that brings food commendation and delivery service to their customers - they apply the best qualities of service to satisfy their customers' needs. To show and know the customer satisfaction with the Boni Food Hub, they made a mission that could help them to boost their business. One of the missions is to conduct market surveys - this can evaluate the customer expectations from developing new products and services, which analyzes the gaps in the business. That is why the Boni Food Hub tends to learn to prepare varieties of menus and beverages to address the market demand that the customer requests and needs. To further improve the service of the Boni Food Hub, the management wanted to develop the progress and skills of each employee - one of their missions is to conduct pieces of training of staff that could boost and help the quality of service of their restaurant. Aside from that, one of the particular missions of the restaurant is to operate the Boni Food Hub in a healthy environment because, in this new-normal

setup, proper safety etiquette of service must follow. Sometimes people are availing the service based on how safe the state or condition of the place was and how wellmanaged its setup, especially in this quarantine. Improving the food hub's physical setup, with the implementation of sanitary food preparation and service is one of the objective missions of the restaurant. In this current situation, more improvements are needed to acquire the best quality of service and food commendation of the Boni Food Hub in Morong that will bring satisfaction and encourage more customers from their restaurant.

b. ProposedVision

The Boni Food Hub is best in their commendation of its food and service of deliveries, developing the quality of the service that would bring the title as one of the best local restaurants of Morong is what the Boni Food Hub visualizes. Coping with the challenges that the restaurant experience will improve its brand and name in terms of its service and commendation. By 2027, the Boni Food Hub envisioned its competitive food establishment in Morong that visualizes one of the top restaurants that the local business of the municipality of Morong offers. The management anticipates the upcoming improvements of business to upgrade more in services and its development of infrastructure of the restaurant. The restaurant envisions the Boni Food Hub in a garden with an indoor setting that serves snacks, meals, and beverages while maintaining sanitary and healthy food preparation by well-trained friendly crews and staff.

c. MainAreasofActivities

The Boni Food Hub offers a variety of services like food services with a dine-in or walk-in setup and food deliveries for the people who inquire about their restaurant. Before the pandemic happens the Boni Food Hub offers walk-in services for their customers, which provides accommodation and well-served foods with quality of staff services but with the interventionof lockdown, they switch it into food deliveries. Food deliveries are now the current service of the food hub and it became successful because there’s a lot of people who contacted their restaurant asking for food deliveries.

d. PrincipalResourcesandStakeholdersInvolved

Mr. Daniel Alagon - the owner of Boni Food Hub, stated that before he started building the BoniFood Hub, he used the moneythat he earned from his workin selling bags and stuff when he was in college and used it for the funds to start his own small

business. As of now, all the investment and resources that the restaurant acquired are from its expenses. He also stated that there’s no stakeholders or partnership involved, and he manages the restaurant by himself.

e. Product/ServiceRange

Boni Food Hub presents different products that they sell from their customers on which they offer rice meals, burgers, sandwiches, fries, pasta, pizza, and their best seller - the chicken wings. The Boni Food Hub serves different meals, and the price of those products varies on each selection of the price range in the selected menu. The rice meals cost 75 Pesos to 100 Pesos, and the other products range from 25 Pesos to 380 Pesos. They also offer beverages such as milk tea which is a franchise by the teatone and the price of the beverage costs in the range of 45 Pesos to 120 Pesos.

With the current setup of each business in this pandemic, the Boni Food Hub provides delivery services. As stated by Mr. Daniel Alagon, he said that the service range of location of the delivery service is across around the municipality of Morong, Bataan. They can also provide services outside Morong if they are informed immediately.

C. CAPACITY

a. People

i.NumberofEmployees

Many businesses talk about establishing relationships with their customers but the truth is, valuing employees and building a great relationship with them is of the same absolute importance. Boni Food Hub currently has four employees, one of them is a regular employee and the rest are part-time workers.

ii.ManagementLevels

The level of management determines a chain of command, this includes top level, mid-level and first line of management.

In Boni Food Hub, Mr. Daniel Alagon is in the top-level management because he is the manager and owner of the business hub. He ensures the café runs smoothly and efficiently. He accomplishes business objectives by managing his staff; planning and evaluating café activities. He also prepares strategic plans and policy for the business.

In the mid-level, the chef of Boni Food Hub, Mr. Samuel Joy Bugay is responsible for using his culinary expertise in creating appetizing dishes for the customers to enjoy. He is also responsible for ensuring food quality and taste. Moreover, he maintains health and hygiene in the kitchen.

On the other hand, the assistant chef, servers, barista and cashiers in Boni Food Hub are in first line of management, they have the limited amount of influence in business decisions but they are the face of the company, manning the front lines while interacting with customers.

iii.OrganizationalChart

Organizational Chart

Manager/Owner

Samuel

Chef

AssistantChef Barista/Server Cashier/Server

BoniFoodHub

Daniel B. Alagon

Joy M. Bugay

Aikee Garcia Laarni Inao

Janeila Laao

i.Facilities

Boni Food Hub is an open space food shop which has a well-maintained facility to create a safe environment. The food shop does streamline sanitation to improve safety and cleaning efficiency. They also have sanitary facility design to help streamline the effectiveness and efficiency of regularly sanitary procedures.

Boni Food Hub also has a unique food service facility; they have quality food operation and pleasant seating area to maintain the facility as a destination.

Owners and staff ensure a more cost-effective working process within the food shop. Moreover, having properly managed facilities exponentially increases the efficiency of the business.

ii.EquipmentandTechnology

Boni Food Hub is adaptive to the change of time and technological advancements, they are improving and updating their equipment and technology to increase efficiency and save time. As of today, these are the equipment that the food shop uses to serve their food: heavy duty burner, dual fryer and griddle, french fries’ fryer and milk tea equipment and supply options.

In terms of technology that the food business uses; mobile phones and internet are one of the essential aspects of the business especially when the pandemic hits because most of their orders are done online. According to the owner – Mr. Daniel Alagon, they got most of the orders in their Facebook page because customers usually chose delivery services rather than walk-in and dine in.

IV. CASE STUDY

A.Analyses

Compared to other business organizations, Boni Food Hub has a relatively smaller presence in the industry. Despite having been established in 2017, the business is still on the superficial level in the market, seeing the business environment with little depth. With that, PESTLE Analysis will be used to identify the different external factors affecting the business that they might not be aware of, and to view and to understand the business from a macro perspective. This will be followed by SWOT Analysis to determine the business’s current and potential strong points and weak spots, and the future market opportunities and threats in the environment.

PESTLEAnalysis POLITICAL

In the midst of the division created by the clashing political parties and candidates for the 2022 Elections, Boni Food Hub distances themselves from any political campaign participation, and claims to have no general political stand. With this, it is unclear if the business is aware of the possible platforms of the political candidates and governmental policy changes that might affect their business. Despite the fact that joining in such political hype can increase the sales, the business chose to stay silent about it.

As for the currently implemented governmental policy, Boni Food Hub is impacted by the Inter-Agency Task Force health and safety protocols, particularly by the “No Dine-In Policy”. Although the business sees this policy as partially positive in the present time because it reduces the risk of spreading the virus, it will eventually cause the business’s decline in the long run if not lifted or modified.

Boni Food Hubwasinformed of the -0.79 political stabilityindex last year based on the data of Global Economy. It is also reported by CNN Philippines (2021) that the Philippines falls to 115th place in the 2020 Corruption Perceptions Index. This means that the country is indicated with a high level of corruption which directly impedes economic growth. However, Boni Food Hub is not worried about it as they claim its effect cannot be felt yet by small businesses like them.

Moreover, changes were applied to the income tax system for small businesses in accordance with the country’s AmBisyon Natin 2040 vision. Under the Tax Reform Acceleration and Inclusion law, smallbusinesses are taxed by 8% of their gross income

which should not be more than Php 3 million only (Bruzzone, Cooke, Cornock, Currie, & van Schaick, 2019). Even if Boni Food Hub has their budget allocated for annual and quarterly taxes, and seem to not have problems paying them, this income tax simplification would reduce the business’s expenditures.

Meanwhile in the approved Php 4.5 trillion 2021 National Budget, small businesses are allotted with Php 2.3 billion for post-pandemic development program and Php 90 million for digital infrastructure upgrade. If distributed properly, it would be of great help for the toddler Boni Food Hub who strongly relies on delivery and social media platforms now to generate sales.

ECONOMIC

The Philippine economy suffered a deep recession in 2020 due to the impact of the COVID-19 pandemic, with GDP contracting by 9.6% year-on-year. This was said to be the largest annual decline ever recorded since the National Accounts data series for the Philippines commenced in 1946. A massive droplike this in national economies can result in loss of income, cost cutting, and even downsizing the manpower of the business.

With that being said, the massive economic downturn that the Philippines endured during the pandemic also had an impact on Boni Food Hub operation, since the business’s costs have increased significantly. Given the health restrictions and lockdowns in place, the decline in customers due to the “No Dine-In Policy” led to a temporary decrease in revenues for the business. Moreover, it was also visible in the statistics that 66.2% of Philippine MSMEs reported temporary staff cuts since the beginning of the COVID-19 due to the supplier movement being severely constrained in the country. Small businesses like Boni Food Hub are affected by these sudden changes of business operations such as limited supplies and a considerable increase in the delivery fee of produce and materials. The implementation of these measures caused the closure of workplaces and temporary restrictions in travels and social meetings. Flexible working from home and online meetings have become standard practices nowadays. However, people who work in the food industry do not have a work from home option hence they need to keep their typical office routines (Nicola et al., 2020; FAO & WHO, 2020). To cope with the economic issues brought by the pandemic, Boni Food Hub was initially forced to reduce their number of employees to keep the business running.

Bass, Berry, and Sims PLC (2020) stated that recovering revenue would need a multipronged strategy that focuses on a business's products and services, pricing methods, distribution networks, client groups, and employees. Furthermore, this strategy must be robust enough to survive a potential second wave of COVID-19

infections. Considering all the measures taken during the initial episodes of the pandemic, it was also clear that the later part of the pandemic outbreak produced revenue growth. With changes in public demand, the company shifted its specialty market and was able to broaden its pool of clients, resulting in an increased revenue. Although foot traffic to fast food and casual dining restaurants has decreased 45% and 67%, respectively, since the start of lockdown efforts, places that are able to offer delivery and pick-up options have witnessed a considerable increase in demand, as well as order frequency and volume.

The economic challenges caused by the COVID-19 crisis had a short-term detrimental influence on Boni Food Hub, but they were able to adapt to the adjustments required to survive. In fact, their yearly financial statement shows that the company is profitable overall. They were able to create a total gross income of 625,000 pesos and a net income of 167,140 pesos in 2020 alone.

SOCIAL

The United Nations attested that “over one billion youth are now physically unable to attend school”, as a direct result of the Covid-19 pandemic. This has a highly negative impact on Boni Food Hub, whose target market initially consisted of students. There was a noticeable decrease in the number of customers, albeit it was only short-term.

Boni Food Hub changed their niche market to encompass employees. This includes teachers delivering modules and government employees, who are still functioning and earning amidst the threat of the global pandemic. The decision has a highly positive impact on the business, as they were able to expand their pool of customers and significantly increase their sales.

With constant lockdowns in place, the lifestyle of individuals changed drastically. Per IATF protocols, dine-in services are barred in MECQ areas. There has been a significant decrease in people willingly going out to eat, which has a highly negative impact on restaurant industries. This poses long-term risks for Boni Food Hub and may even cause its eventual downfall as a business.

Conversely, Boni Food Hub has seen new market opportunities that could be beneficial in the long-run. According to IPSOS (2020), there has been an apparent increase in the number of Filipinos utilizing direct delivery services over physical restaurant visits, especially with lockdowns and community quarantine protocols in place. For both safety and convenience, more people became engaged in the delivery culture. This has a highly positive impact on Boni Food Hub and is increasingly becoming a stable and integral part of their business model.

Technology is always evolving and keeping up with these changes is one of the keys for businesses to stay on the line. Facebook and Instagram have recently made changes in its advertising system. Following the upgraded feature of them in which administrators of business pages can post the same advertisement both on Facebook and Instagram at the same time, Facebook grants the administrators independence with their advertising management through not automatically linking profiles with the same email address or phone number in the Accounts Center. It is now up to the administrators if they want to link their accounts on Facebook and Instagram or not (Hutchinson, 2021; Wagner, 2021). With this freedom, autonomy, and privacy over advertising tactics, Boni Food Hub, using Facebook and Instagram as advertising platforms, now has a wider playground for more creative advertisements. However, they do not utilize the full capacity of Facebook and Instagram advertising systems. Very little to no sponsorship posts are seen on their followers’ feed which means that post boosting is not used. Budget for online advertising is also not part of their expenditures. If Boni Food Hub remains in using safe online advertising strategies, it might not be able to keep up with the newer online market trends.

Since food delivery is on trend, most businesses have a delivery application of their own or partner with a popular delivery service. This is for the businesses to have a more transparent lookand credibilityto potential customers(Patel, 2021). Most areas in the Philippines are still in quarantine so digital payment, which is one of the good features of delivery apps, could lessen the spread of virus compared to tangible money. Adapting to such technology could help small delivery businesses like Boni Food Hub, especially since they mentioned that sometimes they experience surge in food orders and their staff fall short to meet the supposed quality of their foods. Upgrading from personal online messages through the business’s Facebook page or through phone calls when taking food orders would make the work easier for Boni Food Hub.

Aside from the latest communication and advertising technologies, equipment and establishment are essential to pace with the latest technological advancements. There are plenty of restaurant equipment stores across the country selling top of the line products. In case the COVID-19 restrictions will be lifted soon, a heavy-duty burner, a dual fryer, a griddle, and a small, not so well-furnished dining place cannot accommodate the gush of customers be it dine-in or delivery setting. Hence, Ross (2021) emphasized that funding a research and development team is crucial to generally analyze what resources, strategies, and concepts would align with the present market environment and would benefit the business the most. This will also serve as a guide for the business in which decisions to make. For Boni Food Hub who is just starting to familiarize itself with the market environment, formulating research and development steps, even if not as comprehensive as what big corporations have,

is necessary to organize and lead them to a higher level in the market and better performance, and to have a leverage among their competitors.

LEGAL

Boni Food Hub’s way of employing staff through friend referrals without written contracts managed to comply with the hiring policies set by the Department of Labor and Employment. However, although it does not violate any antidiscriminatory law, it can be discriminatory at some levels. Friend referrals could decrease diversity in the workplace and lose better skilled employees.

For employees’ required benefits, Boni Food Hub is able to quietly provide that. Based on the Labor Code of the Philippines, each employee should have medical benefits, insurance benefits, and income benefits. Boni Food Hub mentioned that they secure their employees with SSS and Pag-IBIG accounts which already covers the first two benefits. As for the income benefits, cash bonus and items given at random time periods is somehow not aligned with what the Labor Code of the Philippines mandated.

Republic Act No. 7394 or the Consumer Act of the Philippines states the responsibility of businesses towards their customers’ health and safety, rights, and protection from deceptive selling. Since thislaw hasno recent amendments, Boni Food Hub is safe from any violations as it adheres to the IATF health protocols and has secured a health permit from the municipal government of Morong. Food sanitation is also observed as employees are required to wear gloves and apron whenever they prepare the food orders. No order will leave the kitchen without the owner checking its packaging and taste. Consumers get the same quality of products as advertised on the business’s Facebook page. Establishment, although no injuries and accidents have been reported, is not ideal during the rainy season since it has no walls around it.

With the strong competition among fast food restaurants and milk tea stores present in Morong and with the Republic Act No. 10667 or Philippine Competition Law in effect, anti-competition tactics like market bidding and conspiracies to modify prices and trade customers. Since competition culture is protected, the diversity of businesses is also secured, and Boni Food Hub can continue to establish its identity and bring pro-customer services. But if the logo, name, and concept of the business is not yet applied for a trademark, the business’s identity might be compromised by plagiarizers, and they cannot file a lawsuit against it according to the Republic Act No. 8293 or Intellectual Property Code of the Philippines.

ENVIRONMENTAL

The usage of single-use plastics has always been a cause of concern within and outside the restaurant industry. Last July 28, 2021, House Bill No. 9147 or the SingleUse Plastic Products Regulation Act was officially approved by the House of Representatives. It mandates establishments to practice recycling and promotes the usage of reusable products over disposable plastic products (PNA, 2021). Boni Food Hub is already utilizing eco-friendly food packages, such as paper bags and boxes, for most of their food products. Meanwhile, the plastic cups used in their milk teas are being collected and repurposed as plant pots. This indicates that the enactment of House Bill No. 9147 has little to no impact on the dynamics and the operations of Boni Food Hub.

Meanwhile, Bataan practices the proper segregation of wastes, in compliance with the Ecological Solid Waste Management Act of 2000. This has a high impact on the daily operations of Boni Food Hub. Presently, they are already starting to segregate food waste from plastic waste. However, a more consistent waste management procedure must be adapted to increase long-term efficiency, ease, sustainability, and effectiveness of the operations.

Local government units have also mandated the closure and rehabilitation of dumpsites, as part of their 2018-2027 Solid Waste Management Plan. However, several municipalities have failed to comply with this. For instance, Limay’s open dumpsite, which was supposed to have been shut down in 2015, was reported to still be operating (Rappler 2019). Metro Clark Waste Management Corporation, the company contracted to manage wastes in Limay, was also contracted to manage the wastes in Morong, where Boni Food Hub is located. This has a highly negative impact on businesses in the area. If the issue on dumpsites and landfills continues, the waste management efforts of Boni Food Hub would be rendered obsolete, proving to be ineffective in the long run.

STRENGTHS

Boni Food Hub despite being established in 2017 and currently has only one store, it already has a list of qualities favorable to their business internally.

1. PIONEERED MILK TEA BUSINESS IN MORONG

Boni Food Hub was the pioneer of milk tea businesses in Morong, Bataan. This gave them an advantage,as it enabled them to establish their name and brand ahead of their competitors. Their unique and original concepts became a standard for other brands to follow. Despite having strong competition, they remained at the topof the industry as their longer experience in the business allowed them to further develop and improve their products and services.

2. LOW FOOD COSTS

Despite establishing itself as a strong competitor that provides quality products in the milk tea industry, the food costs at Boni Food Hub remain relatively low compared to their competitors. Their menu items range from 25 pesos to 120 pesos for single-servings and 380 pesos for the group meals. The affordable prices appeal to a wide range of customers, including students who may be on a budget.

3. DELIVERYSERVICES

Boni Food Hub prides itself for having excellent delivery services that provide products to a large number of customers. Although they mainly cater to Morong residents, they are also able to cater to residents from other municipalities in Bataan. Because of the increase in demand for delivered products since the start of the COVID-19 pandemic, they were able to generate sales through this service.

4. SOCIAL MEDIA ADVERTISEMENTS AND PROMOTIONS

Boni Food Hub utilizes social media for brand purposes. Not only does this increase their engagement rate, it also helps them establish rapport with their consumer-base. Annually, they launch six promotional campaigns on their page, providing discounts to their followers. This highly appeals to their customers, further boosting social media engagement and actual sales of the brand.

5. EXCELLENT CUSTOMER SERVICE

Boni Food Hub’s customer service is what sets them apart. Aside from constantly engaging with consumers, they also address issues and concerns

with their products and services. They compensate for mistakes and errors in orders and deliveries, which appeases dissatisfied customers.

WEAKNESSES

While Boni Food Hub was able to establish the quality of their products and services, there are aspects in their business operations and business model that reap negative effects to them.

1. UNDERSTAFFED

Boni Food Hub has a limited number of employees, only having two chefs and two servers. Some of them may even have to take other roles for the business. As there are no delivery personnel available, the owner / manager was forced to take on the job. Given the amount of orders Boni Food Hub receives in a day, the lack of staff, specifically the lack of delivery personnel, significantly slows down their business operations, which puts them at a disadvantage.

2. LACKOFASSETS

Despite providing delivery services, Boni Food Hub does not have its own vehicle dedicated solely for the said service. Instead, they utilize the manager’s own personal car to provide products to consumers. This may put them at a disadvantage when the said private vehicle is not available for use.

Boni Food Hub’s establishment is also quite small, as it actually shares space with the owner’s house. For dine-in purposes, this is a weak spot for the business, as it limits the amount of customers that they could cater to. Additionally, because their establishment is mostly open-spaced, it provides dine-in customers little protection from weather conditions.

3. INFORMALHIRINGPROCESS

Boni Food Hub does not have a formal hiring process. Most of the staff are employed based solely on friend referrals or people whom the owner personally knows. This may be a disadvantage for Boni Food Hub, as the staff hired may not be qualified enough for their position.

4. LACKOFPOLITICALAWARENESS

Boni Food Hub distances themselves from political affairs, which means they are left unaware of most of the ongoing issues in politics. Their apathy in politics also means that they may be unaware of the platforms of political candidates, including governmental policy changes that could negatively impact their business.

OPPORTUNITIES

Some factors in the immediate environment of Boni Food Hub may be utilized to improve the overall quality of their products and services, as well as create potential sources of income for the business.

1. DELIVERY CULTURE AND “NEW NORMAL” LIFESTYLE

According to IPSOS (2020), there has been a surge in the number of people relying on delivery services since the pandemic started. Expanding the reach of their delivery will likely increase their consumer-base and subsequently, increase their average sales.

2. BRANCHESANDFRANCHISE

In a 2019 survey, it was discovered that the Philippines ranks second in Southeast Asia in terms of the number of milk tea consumers (Inquirer, 2020). Boni Food Hubdid not just pioneer milktea businessesin Morong, Bataan, they have also set a standard for quality food and services, allowing them to stay at the top of the industry. Given these factors, opening branches and franchises suggests a high success rate for Boni Food Hub.

3. NEWRECIPES

Since order volumes online are increasing, it could be a great chance for Boni Food Hub to expand their food business with new delicacies and recipes that can be considered a "must try" by customers.

4. EQUIPMENT

Imposed lockdowns and the "No Dine In Policy" will push Boni Food Hub to embrace technology as their primary equipment in creating a more extensive and efficient way of ordering meals. The store can utilize online websites, apps, social media, and other platforms to reach more customers and build connections in the online market.

5. NATIONALBUDGETALLOCATION

Based on the 2021 NationalBudget, 2.3 billion pesosand 90 million pesos will be allotted to small businesses for post-pandemic development programs and digital infrastructure upgrade. This provides opportunities for Boni Food Hub to improve their delivery services and their social media campaigns.

THREATS

These are negative or unfavorable external environmental factors that are typically outside Boni Food Hub's control and have a negative impact on them.

1. POLITICALINSTABILITY

The Philippines is divided by political parties with vastly different platforms and are constantly clashing for power. When the ruling political party changes, so might the government policies. This could affect Boni Food Hub, who might be forced to adapt to the constant changes in policies brought by political instabilities.

2. LIMITEDSUPPLY

The number of suppliers Boni Food Hub has does not guarantee that their suppliers will meet their commitments to offer quality raw materials as a result of the COVID-19 outbreak. This may lead to a supply shortage, which would cost them more because they would have to buy from their local marketplaces which are not first-hand suppliers.

3. NODINEINPOLICY

Revenue and sales of Boni Food Hub will be compromised because customers have a wide array of choices as to where they want to order their food online. Other than that, the livelihoods of employees and staff working at the said restaurant will be greatly affected due to reduced manpower, working hours, and limited operations.

4. WASTEMANAGEMENT

As demand for orders increases, food wastes are expected to increase as well. Since take-outs and deliveries require most fast food chains and restaurants to pack their food and beverages securely and conveniently using plastic containers, it can be pictured that the environmental risks caused by plastics, food, and kitchen wastes will be a huge problem for Boni Food Hub.

5. COMPLIANCE

IATF has issued new norms and regulations for each establishment that may be inconvenient for Boni Food Hub's personnel and consumers, such as wearing a face shield, maintaining a 1 meter social distance, and limiting the number of people permitted within the premises. There's a chance they'll violate the regulations at some point.

B.ChallengesEncountered

The following are the most pressing issues confronted by Boni Food Hub throughout the years, which significantly affected the quality and efficiency of their operations and services:

● DECLINEINBUSINESSOPERATIONS

Government agencies started raising quarantine restrictions along with its guidelines on various provinces including Bataan in the early period of the pandemic in 2020. Boni Food Hub, along with other businesses, were forced to halt their business operations as precaution against the threats of COVID-19 transmission. Although restrictions slowly eased in the following months, visible decline on their business operations was observable as dine-in services were still not allowed.

● LACKOFCUSTOMERS

Boni Food Hub’s initial target market and primary consumer base consisted mostly of students from surrounding schools. However, with the surge in the number of COVID positive cases in the area, on-site classes were halted, subsequently affecting the business. With a significant lack of students around, the number of Boni Food Hub’s daily customers significantly declined.

● CHANGE IN TRENDS

Ensuring the consistency in the quality of products is essential to any good and sensible business operation. However, customer preferences are constantly changing, directly affecting the development of market trends and the shift in consumer behavior. Customers are no longer satisfied by mere quality; they also expect ingenuity. There is now a significant increase in the demand for the development of new and innovative products, lest customers grow disinterested in what a business has to offer. Particularly, for small businesses like Boni Food Hub, there was a struggle in terms of attempting to adapt to the constant changes in market trends and consumer demands.

● OVERWHELMINGAMOUNTOFORDERS

Despite being a relatively small business, Boni Food Hub has attracted a wide range of customers that has only consistently increased over the years. However, with the significant lack in the number of staff involved in the business’ daily operations, Boni Food Hub found themselves unable to keep up with the expectations of their consumer base. Overwhelmed by the amount of orders they receive in a day, Boni Food Hub was barely able to comply with the demands of their customers.

● NEGATIVEFEEDBACKFROMCUSTOMERS

Consequently, to the aforementioned challenge of overwhelming orders, Boni Food Hub received negative feedback from their customers. Mr. Alagon shared how customers would complain about the quality of their food, comparing it to their previous purchase or other competing stores. Moreover, customers expressed their frustration over the long waiting time. This affected the public image of the Boni Food Hub.

● INADEQUATEANDOUTDATEDEQUIPMENTS

Since the demand for their products increased compared to when they were just starting up their business, Boni Food Hub struggled to keep up with orders as their equipment was small in capacity and outdated, affecting their efficiency of fulfilling the orders of the customers.

C.SolutionsApplied

Resolving the identified issues and challenges encountered affecting their business operations, Boni Food Hub applied the following solutions:

● ADOPTINGDELIVERYSERVICES

In an attempt to recover from the visible decline in their business operation and boost their sales, Boni Food Hub adopted delivery services as an alternative for their regular dine-in operations. This allowed their regular and potential customers to avail their products in their own convenience and minimize the possible COVID-19 transmission. With this, Boni Food Hub were able to continue their business operations and catered more customers beyond the boundaries of their barangay and even municipality.

● SHIFTINNICHEMARKET

Seeing the decline in the sales generated through their initial target market, the students, Boni Food Hub was able to find new market opportunities by changing their niche market. From students, they started catering to workers and employees with inclinations towards availing delivery services. Their regular consumer base now consisted of teachers and government employees. This shift in the niche market did not only resolve the issue of customer and sales declining, it also significantly broadened the reach of Boni Food Hub.

● DEVELOPINGNEWMENUS

To keep up with the changing consumer preferences and market trends, Mr. Alagon, the owner of Boni Food Hub, tries out products and services from competitorsto use asa basis of comparison for hisown products. He also brings emerging trends from other places that have yet to surge in popularity around

Morong. From then, new food items are developed and tested, undergoing trial-and-error. New products that successfully satisfy the consumer base during the trial period are permanently added to the menu.

● SOCIALMEDIAUSAGE

In line with adopting delivery services, Boni Food Hub, like other similar natured businesses, have increased their online visibility given the community quarantine protocols affecting their physical or dine-in operations. Social media became their primary means to communicate with their potential customers. In addition to the wider reach, this also allowed Boni Food Hub to have enough time to prepare as this allowed the customers to place their orders in advance.

● CUSTOMERSERVICE

Alongside improving and providing their best services as much as possible, Boni Food Hub started offering customer service to appease their dissatisfied customers for the inconvenience that they may have caused. As a token of apology, they often offered free food and free of charge deliveries for the affected customers.

● EQUIPMENTUPGRADES

To keep up with the increase in the demand of products, as well as ensure consistency and efficiency of operations, Boni Food Hub invested in additional new cooking equipment. This significantly improved their services, as they are now able to work on multiple orders from customers.

D.ExistingChallenges

Boni Food Hub still has difficulties in various elements of their daily company operations despite building a food business that delivers high-quality goods and customer-satisfaction services. The following are the present issues the organization has, along with the recommended solution/s to overcome them, based on the SWOT and PESTLE assessments of the organization.

● NODINE-INPOLICY

Imposed IATF protocols such as the “No Dine-In Policy” and “1-meter Social Distancing” for the prevention of widespread COVID-19 infections limit Boni Food Hub’s daily operations. Moreover, these rapid changes of restrictions in business operations, such as restricted supply and a significant rise in the cost of delivering fruit and materials, harm small firmslike Boni Food Hub. And with such policy, workforce and working hours were also reduced, putting a strain on their employees' livelihoods.

● STRONGCOMPETITIONINBUSINESS

With more than 20 branches of milk tea businesses in Morong, there’s a fact that the BoniFood Hub is a pioneer and the top local business in the sector in Morong. Despite this advantage to the market, BoniFood Hub still recognizes that there is a lot more competition within this business industry and they are still in the challenge of maintaining their name in top of the industry.

● LOW-LEVELCUSTOMERSATISFACTION

Since the “No Dine-In Policy” imposed by the IATF prohibited customers from dining in, Boni Food Hub took the opportunity to expand their products and services by food delivery. The food business experiences increased volume of online orders and requests, leading to their hastiness in food preparations. Negative customer feedbackregardingthe inconsistent food quality impacted Boni Food Hub’s business: drop in sales and decreased customer loyalty.

●

UNDERSTAFFED

As there are underlying challenges in business rivalry, the researchers found that the BoniFood Hub is understaffed. With two chefs and two servers, with the business owner taking another role in delivering online orders, Boni Food Hubs' commercial operations are slowed by a shortage of employees, delivery workers, and delivery vehicles. It could lead to a disadvantage to the restaurant as it makes their progress slower compared to the service from the other restaurant.

●

OUTDATEDMENU

Knowing that there are emerging trends and new restaurants in and out of Morong, BoniFood Hub seems to be outdated. In comparison to other company competitors, the cuisine and menus are quite far behind, and this might lead to a shift in client preferences to new delicacies.

E.ProposedSolutions

● NEWENVIRONMENTWITHINNOVATIVEIDEAS

It was one of the researchers' suggestions that they brought fresh inventive ideas to the Boni Food Hub to help them overcome their problems. The restaurant's new setting might attract more clients and introduce new ideas, such as creating a new delicacy recipe, thus avoiding the present issue of BoniFood's rivalry or competition with other businesses. Gaining or appealing to the general public about what's "new" on the Boni Food Hub might be the answer to their financial woes. A new setting may also attract employees who wished to work on their restaurant, allowing the problem of delayed service and understaffing to be avoided and handled right away as a result of the new environment.

● UTILIZATIONOFTECHNOLOGIESANDPROVISIONOFDELIVERY SERVICE

Mandatory government orders can be Boni Food Hub’s pillar to embrace technology as their primary equipment in creating a more extensive and efficient way of ordering meals. Since people during the new normal mostly rely on delivery services, Boni Food Hub can utilize online websites, apps, social media, and other platforms to advertise as well as promote their products, reaching more customers as well as building connections in the online market. A high possibility of increased consumer-base and average sales will presumably occur.

● CUSTOMER-FOCUSEDSERVICE

Improving Boni Food Hub's customer service by giving importance to compensation for any catering mistakes, order and delivery errors can set them apart from their competitors. Managing customer complaints and dissatisfaction through offering complementary food is one way to regain their customers’ trust.

● MAKINGNEWRECIPES

To deal with BoniFood Hub’s outdated menu, the systematic assessment of their customers’ food preferences could be a great opportunity to advance their rank against their competitors in the local food business industry. Adding up new snacks, delicacies, and recipes that will not just trend, but will be known due to its savory local taste might keep customers coming back to try and avail their products and services.

The 2021 National Budget will allot 90 million pesos to small businesses for post-pandemic development programs and digital infrastructure upgrade. Boni Food Hub can consider using this budget to improve their delivery services, expansion and renovation of working facilities, and/or even hire qualified staff to work in a full-time position.

F.Conclusion

While some businesses are experiencing difficulties, others have adopted a variety of strategies in order to keep up with the competition in the current marketplace. Boni Food Hub, a family-owned food business on Bonifacio St. in Morong, Bataan, is one of those businesses that strives hard and was able to stay in business even during the pandemic. After conducting this study, the researchers were able to gain a better understanding of the management and strategies that underlie the operations, the overall status of the Boni Food Hub, and their transition from a typical restaurant into a food delivery service adapting to the “New Normal” setup. Based on the conducted analysis, the business has utilized food delivery services as an opportunity to expand its range of products and services. However, a lot of challenges still need to be addressed since they are just getting started in this kind of setting. Keeping its core strengths such as the unwavering commitment to quality and consistency in their products and services, while carefully experimenting with new options, will be critical to its future success. Boni Food Hub might also look into the idea of opening another local branch, which would allow them to develop significantly. These are some innovative initiatives that will help them improve drastically.

G.Recommendation

This paper has focused on how a small business like Boni Food Hub has been striving to pace with other famous small restaurants in Morong, Bataan since the pandemic began.

Aligned with the proposed solutions, the following are recommendations to address the existing challenges of the said business:

a. Boni Food Hub may upgrade their menu by including dishes and drinks with Morong delicacies and/or produce as their main ingredient such as coconut, corn, banana, wild fruits, and root crops, instead of sticking to fast food offerings. In this way, the business will be able to stand out among its competitors, and will have something on their menuthat the customers will remember, and will therefore be their trademark.

b. As Boni Food Hub is currently situated in the owner’s residence, the space for dine-in customers and kitchen is limited. The business may look for another place, and build a larger establishment to be able to accommodate the growing number of customers. In connection with this, Boni Food Hubmayalso adopt a newer technology by purchasing new kitchen equipment, and using online delivery service applications such as foodpanda and ManganPH. Through this, the business might not only attract customers from outside Morong, but also engage potential employees. If done properly, Boni Food Hub may solve its understaffing problem and create a more ideal workplace for its employees.

c. Moreover, by utilizing online servicing platforms, Boni Food Hub can attend to their customers’ feedback or complaints faster and easier, and give proper compensation if needed. Since its customers are proven to be Internet-reliable due to the COVID-19 restrictions, particularly the No Dine-in Policy, Boni Food Hub can establish better communication and relationships with its customers in this kind of set-up.

d. Lastly, accepting financial aid from the government will help Boni Food Hub to materialize their vision. The allocated budget for small businesses worth Php 90 million for digital infrastructure upgrade and Php 2.3 billion for post-pandemic development program could be used as an additional funding for the business to actualize the abovementioned recommendations. Although Boni Food Hub is still surviving despite being a self-made business founded solely on the owner’s saved college budget, financial aid like this would bring a positive, if not much, change to the course of the business.

Furthermore, a few areas were seen to be not thoroughly explored during the course of this study. The following are areas recommended as subjects for future studies:

a. This study only covers the situation of Boni Food Hub from pre-pandemic to 2021. After one interview in late 2021, the proponents of this paper did not conduct a follow-up interview on how the situation of the business in the present year has become since some strict COVID-19 restrictions have been modified and lifted. Since the results show that Boni Food Hub still lacks some knowledge management (KM) aspects, it is recommended to conduct a study about the business’s KM in the context of the year 2022 to know what changes and progresses are made.

b. The data gathering procedure, specifically the interview, was conducted in a virtual set-up. The instability of the Internet connection caused a minor disruption during the interview with the owner of Boni Food Hub. If the interview is done faceto-face, the researchers might have personally visited the business site, and seen and observed its real situation including the taste of foods, comfortability of customers in their spot while eating, quality of service, and progress of establishment, which were not highlighted enough in this study.

c. This study did not give a full picture of the whole business environment that the Boni Food Hub is situated in. Since the data gathering was only through a virtual meeting, the researchers cannot observe how Boni Food Hub’s competitors are doing in terms of their knowledge management strategy. It would be worthwhile to conduct a study focusing on the overall competition of small businesses in Morong, Bataan to properly measure if Boni Food Hub has a leverage or safer ranking among its competitors.

IV. RESEARCHER’S PROFILE

AGUSTIN,JOHNCHRISTIANM.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: jcmagustin@bpsu.edu.ph

AREVALO,VINALINEA.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: vaarevalo@bpsu.edu.ph

BONINA,JUSTINELYNC.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: jlcbonina@bpsu.edu.ph

CONSTANTE,VIRGINIAMAEM.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication –New Media Track

EMAILADDRESS: vmmconstante@bpsu.edu.ph

HABER, HANNAH C.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication –New Media Track

EMAILADDRESS: hchaber@bpsu.edu.ph

MAQUILING,MARCELC.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: mcmaquiling@bpsu.edu.ph

PANGANIBAN,KYELAMARIZZEG.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: kmgpanganiban@bpsu.edu.ph

TOLENTINO,JOSHUAVINCET.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: jvttolentino@bpsu.edu.ph

UDAN,FRANCHEZCAGIDDELD.

SCHOOL: Bataan Peninsula State University – Main Campus

DEPARTMENT: Arts and Sciences

PROGRAM: Bachelor of Arts in Communication – New Media Track

EMAILADDRESS: fgdcudan@bpsu.edu.ph

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