Meet Term Two Lecturers: Sergio Biggemann

Dr. Sergio Biggemann

I would like to introduce Sergio a veteran Otago MBA lecturer with four years of experience teaching marketing in our programme. Biggemann holds a Doctor of Business Administration from Macquarie Graduate School of Business (MGSM) at Macquarie University in Sydney, Australia.  He also holds a Master of Business Administration and a Master of Management and Public Policy from the Catholic University of Bolivia (both with Distinction) and a bachelor’s degree in Mining Engineering.

Sergio brings extensive practical business experience into the classroom. Originally from Bolivia, he spent twenty years in mining and related industries. He is a co-founder and was general manager of a mining company, a terotechnology company, a silver-ware crafting company in Bolivia. Founded a paint manufacturing company in Australia, and more recently became involved in a construction company in Bolivia.

Sergio is a Senior Lecturer it Marketing at the University of Otago in New Zealand, he is also currently a visiting fellow at MGSM where he aims to extend his research on business relationships. His research interests are in the dynamics of business-to-business relationships, interaction in business networks, the creation and implementation of business solutions, and supply chain integration and collaboration.

What's the classroom experience like?

Sergio uses a case-based pedagogy.  He introduces students to a broad range of marketing concepts (e.g., stretching into product logistics); supplies outside readings and cases; and devotes class time to student-driven discussions and analyses of data (e.g., case studies such as LG Electronics, Bolivia Coffee, Global Oil & Logistics, Firestone and the Global Wine Wars).

We are fortunate to include Sergio as a member 

of our Otago MBA faculty team. 

Coffee: an update!

the fix: a Dunedin landmark and arguably the best coffee in 
the city, owned by Kevin and Amanda Smart

I previously wrote a post on New Zealanders and their coffee, but need to share some insights gleaned from recent experiences.  As noted, NZers take their coffee seriously and prefer fresh brewed from a French-press or espresso machine. This post explains the (possibly confusing) terminology of mainstay menu choices and identifies three of the best coffees in Dunedin: the fix, Allpress Espresso, and Strictly Coffee (see NZ Coffee Culture for more information).

Short black: This is a single shot of espresso; full-flavoured, fragrant, with a velvety body and lingering after-taste in a demitasse (small cup).

Long black: Double shot serving of espresso, with an equal amount of hot water added, or sometimes with the water served separately (typically $3.00 to $3.80 per cup)

                    - Insight - Some baristas will ask you how much water you want added                                                                           to your long black.  The long black usually comes half the cup filled 
                      with water, but you can order one-quarter or three-quarters.  Three 
                      quarters water approaches an Americano. 

Quad-Shot: Insight - You can ask the AKO Espresso cafe at the Polytechnic for a quad-shot             which is the equivalent of two long blacks in the same cup, with your preference for the amount of water added.  The price is $4.40 or less that twice the long black price, my new favourite drink (not available everywhere).

Americano: This is a double shot of espresso in a cup with hot water added to the brim: much stronger/better than drip.

          - Insight: the only difference between a long black and an                                           Americano is the amount of water added, so it's a mistake to                                   order an Americano with slightly less water.

Flat white: This is one-third espresso, two-thirds steamed milk and a touch of swirled froth on top.

Ristretto: This is an espresso (same amount of beans), but half the water: a high-octane half shot of espresso.

      * Cappuccinos and lattes are generally available.
      * Want low-fat milk, ask for “trim” or “skinny.”
      * Starbucks exists on George St., but Kiwis tend to view their coffee as inferior.

Coffee in the States does not come close to the quality
of brews in New Zealand.

Cheers, David 

Coffee Anyone?

the fix: a Dunedin landmark and arguably the best coffee in 
the city, owned by Kevin and Amanda Smart

New Zealanders take their coffee seriously and prefer fresh brewed from a French-press or espresso machine. This post explains the (possibly confusing) terminology of mainstay menu choices and identifies three of the best coffee houses in Dunedin: the fix, Allpress Espresso, and Strictly Coffee (see NZ Coffee Culture for more information).

Short black: This is a single shot of espresso; full-flavoured, fragrant, with a velvety body and lingering after-taste in a demi-tasse (small cup).

Long black: Single serving of espresso, with an equal amount of hot water added, or sometimes with the water served separately.

Americano: This is a double shot of espresso in a cup with hot water added to the brim: much stronger/better than drip.

Flat white: This is one-third espresso, two-thirds steamed milk and a touch of swirled froth on top.

Ristretto: This is an espresso (same amount of beans), but half the water: a high-octane half shot of espresso.

      * Cappuccinos and lattes are generally available.
      * Want low-fat milk, ask for “trim” or “skinny.”
      * Starbucks exists on George St. but Kiwis tend to view their coffee                  as inferior.

You will thank me for this post on more than one late night, 

if you choose to join the Otago MBA. 

Cheers, David