PANGASINAN STATE UNIVERSITY

ASINGAN CAMPUS Constructive Organization Setting

ASINGAN, PANGASINAN
S.Y. 2017-2018 Having the best man power is not a guarantee
to have a successful company. It is just one
part of the whole pie.
LECTURE SERIES IN FOOD SERVICE
If the working environment hinders the
employees from shinning and giving their best
shot, efficiency and competency will not be
achieved.
ORGANIZATIONAL SET-UP OF A RESTAURANT
Even if a company hires experienced and
skilled workers, a positive organization climate
is still imperative to ensure business success.
CONTENT:

MANAGEMENT - means using the available

Definitions
resources to achieve organizational objectives.
Secrets of a Well-manage Restaurant These are the main resources: 6 Ms

Organizational Chart 1. Man

Service Areas/ Work Stations 2. Money

3. Machinery
4. Materials
5. Methods
6. Minutes

All Managers manage the 6 Ms bu using their knowledge, experience, ans skills in :
Planning (planning & scheduling)
Organizing (communicating, delegating, motivating, coordinating)
Controlling (reporting, evaluating,controlling, analyzing & Reviewing)

MANAGEMENT Functions

The above-mentioned three key activities of management may be subdivided into twelve (12)
management functions as shown below.

PLANNING
 Planning

- is pre-thinking to implement the organizational policies and to achieve objectives.

- these means the oganizational objectives by deciding who is to do what, where, when and
how.

- Planners may get expert advice, depending on the project, or get the whole team involved.

- The managers should consider the following:

(a) Where are we?

(b) Where do we go from here?

(c) How do we get there?

Scheduling

- necessities a detailed plan with timetables, programmers of activities, tasks and persons
responsible.

ORANIZING

Communicating

These are objectives and tasks translated into words to inform those concerned through
memorada, meetings, minutes, manuals, etc. Through horizontal and vertical channels.

Delegating

This means guiding individuals different duties and specific departments, teams, or individuals
and giving authority to take appropriate decisions within the relevant framework.

Directing

This means guiding individuals towards achieving tasks and secondary objective.

Motivating

This means creating a devise among the employees to achieve the goals set by
understanding individuals needs, appropriating good performances and encouraging effort.

Coordinating

This means synchronizing the activities that have been delegated for better results. This
involves checking progress and harmonizing the work of different individuals by avoiding conflicts,
duplication, overlapping, delays and waste.
CONTROLLING

Reporting

This means ensuring a system of timely reports sent up through vertical channels of
communication.

Evaluating

This involves checking the actual performance against the plan.

Controlling

This means developing standards and establishing the rules. The six Ms should be controlled
according to the policy of the organization.It also means taking any action of a disciplinary nature.

Analyzing

This involves the examination of all the separate elements of an operation, with a view to tracing
the reasons for success or failure.

Reviewing

This consists of a periodical review of an operation, normally with the aim of improving future
performance.

Factors to Consider in Creating Favorable Organizational Conditions:

1. Purpose of the Business

2. Organizational Structure
3. Company Policies and Guidelines
4. Perks/Reward
5. Administration
6. Methods and Techniques

Secrets of a Well-managed Restaurant

1. There should be a clear and well-defined organizational chart.

2. The job positions, their specification/functions as well as all the obligations and responsibilities
they entail must be well-understood by the persons concerned.
 3. Job misfits should be avoided.
4. Decision- making includes proposals of activities in practicing corporate social responsibility,
should be influenced by the vision and mission of the organization.
5. There should be training and development for the personnel.
6. All personnel should work as a team.
7. People empowerment should be encouraged.
8. A structured reward system should be in place.

Organizational Chart

Restaurant Manager

Kitchen Supervisor
Dining Supervisor

Kitchen Staff Kitchen Staff Cashier Captain Waiter Bartender

Dishwasher Waiter Receptionist Bar Boy

Busboy

The people involved in the restaurant operations must know their functions and
responsibilities.
The line of function must always be open in order to clearly relay concerns and resolutions in
cases of infractions.
The personnel should know whos who in the company ans where they are in the
organizational chart.
 The organizational chart should also define the flow of authority, division of labor, relationships
among various job positions, spans of control , and lines of coordination.

Things to Consider for the Different Positions in A Restaurant

The General Manager

Responsible for decision-making in the scope of his control.
Must have good leadership skills and must know how to communicate and follow the orders of
the business owners.
Must be good in asserting his ideas for the betterment of the organization.
Must have the charm to persuade his subordinates to follow orders.
Must look respectful and trustworthy in front of his subordinates, suppliers, and guests.
Must be skillful enough in both kitchen and dining task.
Must be hardworking ad know how to manage in order to finish his tasks on time.
Must monitor all the kitchen and dining activities, and be able to lend a helping hand ti his
subordinates whenever necessary.
Must be on top of everything and can handle stress and pressure
Must be concerned with the whole operations of the restaurant
Must be good observer in order to discern, even anticipate, the needs of the business.

The Kitchen Supervisor

Must love to work in the kitchen and can handle grace under pressure
Must have the passion for cooking and must value the importance of good hygiene and
sanitation.
Must be knowledgeable in culinary terms and procedures
Must know to plan menu, must be able to follow recipes while at the same time being creative
and innovative with other recipes
Must have a system for inventories of different ingredients and kitchen items every day.
Must have the patience to work with figures or the prices of the different ingredients needed
in the kitchen.
Must have good leadership skills and must be trustworthy, resourceful, hardworking, and must
be a problem-solver
Must be familiar with the different kitchen tools, utensils and equipment
Must have no food allergies so that he could check the tastes and quality of all the dishes
prepared in the kitchen.
 Must know how to do an effective game plan for kitchen work, considering time constraints
to accomplish tasks successfully.

The Kitchen Staff

Must have the discipline with regards to personal hygiene, sanitation, and safety measures
against food contamination.
Must be willing to work for long hours inside the kitchen
Must have the passion for cooking
Must know how to follow instructions
Must know how to comply with the time allotted for preparation and cooking
Must know how to use the different kitchen tools, utensils and equipment
Must follow the Clean as you go (CAYGO) procedure
Must be flexible enough to do other tasks inside the kitchen like dishwashing, mopping of
floors, running errands, etc.

The Dishwasher
Must be hard working and concerned with good hygiene and sanitation
Must love to work with water and soap
Must be able to work fast and must be willing to perform other tasks like washing of kitchen
rags, mopping the floor, helping in the preparation area, etc.
Must know how to follow instructions.
Must be knowledgeable in the different cleaning Chemicals used in the restaurant
Should know how to handle and operate a dishwashing machine.

The Headwaiter
Oversees the restaurant operation and sees to it that service is carried out according to
prescribed standard.
Monitors the necessary preparation before the start of operations and sees to it that all
needed supplies are available, clean and in good condition.
Conducts daily briefing among staff.
Monitors the performance of his staff and sees to it that they follow standard procedures and
abide by existing house rules.
Receives, greets and entertains customers, attends to their needs, inquiries and complaints.
Prepare staff schedule, side duties and assignments.
Conducts weekly meetings with his/her staff to discuss/resolve operational problems.
Sees to it the monthly food and beverage forecast is attained.
Looks after the set-up, appearance and cleanliness of the outlet.
 Coordinates with the chef and other departments regarding the needs/ problems of the outlet.
Takes charge of inventory of equipment, looks after their proper storage and makes
requisition when necessary.
May assist in taking order if the captain waiter is busy.
Perform other related duties as may be assigned by his superior.
A. Refills salt and pepper shakers and condiments
B. Checks and re-stocks service station and sees to it that the par stock is maintained
C. Sets-up the table.
The Waiter / Captain Water
Takes orders/serves and accepts payments.
Welcome, acknowledge/ greet and seat the guests.
Studies the menu and familiarizes himself with the outlets specialties as well as out-of-stock
items.
Takes and serves food and beverage items.
Pushes the sale of food and beverage items.
Assists in seating the guest.
Present guest check, receives payment and remits the same to the cashier.
Must be knowledgeable in table setting, different table napkin techniques and proper handling
of tools and utensils.
Must be trained on how to carry food trays with plated food items and glasses with beverages.
Must be well-groomed at all times and know how to follow food hygiene and sanitation
procedures in the service area.
Must have a positive disposition-courteous and always wears a smile during the performance
of duty.
Must have a retentive memory and is familiar with the different menu items being offered
Must have the ability to move and work fast, while staying focused on the needs of the
customers.
Must be wiling to do other tasks like cleaning the table,sweeping and mopping floor, etc.
Must be prepared with the things he needs in the performance of duty like order slips,
ballpoint pens, list of unavailable items, etc.

The Busboy
Dining Room Helper and Runner
Assist the waiter in setting up the table and in the preparation of mis-en-place.
Clears the table of soiled dishes and carries them to the dish washing area.
Change soiled asthrays.
Keeps the tables clean, wipes table of bread crumbs, dirt leftover.
 Fills and refills water goblet with water.

The Bartender
Must know how to set up a bar
Must be knowledgeable in the preparation of the different kinds of beverages
Must observe good grooming and personal hygiene at all times
Must be responsible for the availability of bar items like potable
water,ice,sugar,straw,garnishes,glassware,etc.
Must be knowledgeable in different bar tools, utensils and equipment
Must know how to work with grace under pressure.
Ensures that the par stock of supplies and equipment is maintained, makes requisition when
necessary.
Takes charge of storage and refrigeration of wines and other beverages.
Makes report of beverage sales and spoilage.
Take charges of storage consumption as well as of loss and breakages of equipment submits
report to the bar supervisor.

The Bar Boy

Must know how to assist the bartender
Must maintain the up-keep of the bar area.
Must be familiar with the different bar tools, utensils and equipment
Must know how to follow instructions
Mus be flexible in the performance of his duties.

The Cashier
Must be good in basic mathematics
Must know how to operate the cash register/pos machine
Must know how to organize and safe-keep documents like official receipt, petty cash vouchers,
gift certificates, discount coupons, etc
Must know how to prepare the daily sales report
Must be concerned with the availability of the change fund to be used before the start of the
operations.
Must be familiar with the different kinds of menu items, promotional activities, discounts, and
the like.
Must be updated on the menu codes and prices.
 Service Areas/ Work Stations

Food and beverages service attendants are obliged to inform themselves of the service areas they
are working on. During an orrientation most staffs are given guidelines regarding working sections to
clearly define their duties, responsibilities, and accountabilities on those particular zones of a food
establishments.

Service areas or service points refers to the different working zones in a food establishments
where food and beverage service personnel personnel perform their distinctive tasks assigned to them.

The Different Service Areas:

1. Wait Station - is the nervous center of a

busy dining room. A well-stocked wait station

is essentialfor a food service establishments

to keep everything run smoothly during each

shift.

Photo Source: www.vermontislands.com

Before edvery shift each station should be checked, to make sure it is fully stocked. Following easch
shift the wait station staff should restock as part of their side jobs.. (Mealey, 2013)
The wait station is stocked with plenty of dinner plates and cloth napkins. Also, bottles of soy sauce
and sugar caddies are conviently organized on the countertop. This allows the servers to easily find the
necessary table top supplies for their next customers.(Hotel Restaurant Supply.com., 2013).

Here are the different areas within a wait station (Mealey, 2013):

A. Coffee Station - has coffee maker, coffee pots,

packages of coffee, and decaf, filters, coffee
mugs, tea bags, teapots, teacups, saucers,
sugars, tea spoons.
 Reach-in cooler or Refrigerator Station - has milk, cream,
half and half, butter, whip cream, salad dressings, chocolate
sauce and other sweet toppers, chopped fruit xfor dessert
granish.It may or may not contain desserts.

Soda Station- may be combined with the

bar, or a station all by itself. It has glasses,
kids cup, straws, ice bin with scoop, cocktail
napkins, coasters, fruit garnishes. May also
include an ice tea machine.

Salad Station- ha wait staff that is in-charge

of making salad, and may have salad plates, oil,
and vinegar cruets, salad dressings, and lettuce
crisper.
 Soup Station - has soup kettles or steam
table, soup cups and bowls, soup spoons,
crackers, dried or fresh garnish.

NOTE : All of these stations depend on the layout of the restaurants and space. If one is working in a small
space then one most likely will need to combine these stations into one central hub. (Mealey, 2013).
Wait Station Checklist will help stock a wait station with all the right supplies. Larger restaurant
may have several wait stations, while smaller restaurant can run smootly with just one. Depending on the
layout of a restaurant, some wait stations act as dessert and salad stations, while in other restaurants the
kitchen staff prepares these items.(Mealey, 2013)

2. Buffet Area is a food service area that offers self-service system of serving meals where food is
displayedon tables in a public area where the diners generally queue in. Buffets are seen at various
places including restaurants, homes, hotels, social function halls and other food service
establishements. Buffets usually have some hot dishes so the term cold buffet has been develop. Hot
or cold buffets usually involve plates, bowls, and cutlery. A Finger Buffet is an array of foods that are
designed to be small and easily consumed by hand alone, such as cupcakes, slices of pizza, foods on
cocktail stick, etc.(Qutney, 2013)

Three types of Buffet: (www.hospitability-school.com)

A. Sit-down Buffet - is type of buffet where fooods are displayed in along table. Guests are seated on
chairs with table. Drinks are served by waiters.
B. Stands-up or Fork Buffet - s a type of buffet where foods in a long table. There is no provisions of
elaborate cutlery. Foods served can be eaten with fork. Any food that would need knife is avoided.

C. Displayed buffet / finger buffet - is a type of buffet where foods are displayed in along table. Guest
approach the buffet at its various service points to select their requirements course bu course.
3. Kitchen - is a service area used for cooking and food preparation.

The kitchen work triangle is probably the most

researched and applied ergonomic principle around. It is the
centerpiece of most kitchen layouts. The goals of a good
kitchen work triangle are to place the three most common
work sites the most efficient distance apart and to minimize
traffic through the work zone.(Adams, 2013).

In the traditional kitchen according to Adams (2013) the three main work sites are:

1. Refrigerator - the cold storage work site.

2. Sink - the cleaning / preparation work site.
3. Stove- the cooking work site.

These represent the three points of the kitchen work triangle.

There are six(6) types of Kichen Layout (Jain, 2011; Caldas,2013) to wit:

1. Single-file kitchen/ Has refrigerator, sink, and

One-way galley/ Single Wall stove along one wall; the
 work triangle degenerates
to a line. This is not optimal
but often the only solution if
4. U-Shaped Kitchen space is restricted.
Has cabinets along Itthree
is
common in an attic
walls, typically with space
the sink
that is being converted
at the base of the U. This into is
atypically
living space,
work or a studio
kitchen,
apartment.
unless the two other cabinet
2. Double-file kitchen/ rowstwo
Has arerows
shortofenough to at
cabinets
Two-way galley place a table
opposite atone
walls, the fourth
wall.
containing the stove, sink
and refrigerator. This is
classical work kitchen.

3. L-Shaped Kitchen The cabinets occupy two

adjacent walls. The work
5. G-Shaped Kitchen triangle is preserved,
Has cabinets and
along three
there may even be space for
an additional table at a third
wall, provided it does not
intersect the triangle.
 walla. Like U-Shaped
kitchen, and also a partial
fourth wall, often with a
double basin sink at the
corner of the G-Shaped. The
G-kitchen provided
additional work and storage
space, and can support two
work triangles. A modified
version of the kitchen is the
double-L which splits the G
into L-shaped components,
essentially adding a smaller
L-Shaped island or peninsula
to the L-kitchen.

6. Block kitchen/ Island It is more recent

Kitchen development. Typically
found in open kitchens.
Hence, the stove both stove
and the sink are placed
where an L or U kitchen
would have a table, in a
freestanding island,
separated from the other
cabinets.

Brigade de Cuisine -Classical

Brigabe de Cuisine, a concept developed by George Auguste Escoffier , is a system of hierrachy found in
restaurants and hotels in France that employ extensive staff. This structured team system delegates responsibilities
to different individuals who specialize in certain tasks, and is commonly referred to as kitchen staff in English
speaking countries. Only the largest establishments have an extensive staff of this size.

Sous Chef de Cuisine (under the chef of the kitchen)

- is the direct assistant of the executive Chef and second in command and from time to time may fill in for or
assist the chef de partie (line cooks).
 Aboyeur or expediter

- takes the order from the dining room and relays them to the different stations in the kitchen, and at the same
time may put the finishing touches on the dishes before it goes to the dining room.

Chef de partie (station chef) or Line Cook

- is the person in charge of a particular area of production in the kitchen.

Different Station Chef Titles which part of the Brigade Sytem:

A. Saute Chef (saucier: sos-je) - responsible for all sauteed food and sauces

B. Fish Chef (Poissonnier: pwa-so-ney) - responsible for fish butchering and the presentation of all fish dishes and
its accompanying appropriate sauces.This position may also combined with the saucier position.

C. Roast Chef (Rotisseur: ro-ti-saer) - responsible for the roasting and braising of meats and its appropriate sauces.

D. Grill Chef (Grillardin: gri-jar-de) - responsible for all grilled foods and this position may be combined with the
rotisseur position.

E. Frey Chef (Friturier: fry-ty-rje - responsible for all fried item; this position may be combined with the rotisseur
position.

F. Vegetable Chef (Entre metier: a-tr3-me-the- is responsible for the preparation of hot appetizers and often
prepares the soups, vegetables, pastas and starches. In a full brigade system the potager prepares the soups and
legumier prepares the vegetables.

G. Roundman 9Tournant: tur-na) is also known as swing cook, this person fills in as needed on station in the
kitchen.

H. Panty Chef (Garde Manager : gard-ma-ze) responsible for the preparation of cold foods, such as salads, cold
appetizer, pates and other charcuterie (delicatessen)items.

I. Butcher (Boucher: bu-she) responsible for the butchering meats, poultry, and sometimes even fish and may
also responsible for breading meats and fish.

J. Pastry Chef (Pastissier: :pa-ti-sje is responsible fir prwparing baked goods, pastries and deserts. In large
establishments, the pastry chef supervise a separate team. The pastry Chef position may further divided into
following areas of specialization:

I. Confieur (prepares candies, petit fours)

 II. Boulager (prepares unsweetened dough; for breads and rolls)

III. Glacier (prepares frozen and cold desserts)

IV.Decorateur (prepares show pieces and special cakes)

K. Commis is an apprentce that works under a chef de partie and also a chef that is undergoing training.

L. Kitchen Porters or Kitchen Assistant are kitchen workers who assist with the basic kitchen tasks which may include
peeling potatoes or washing salad. Such as Communard who is in incharge of the meal of the staff during a shift.
This meal is commonly referred to as staff meal or family meal. Another kitchen assistant is the Escuelerie or
Dishwasher is the keeper of dishes, in charge of dishes and keeping the kitchen clean and is sometimes called Chef
de Plunger

M. Aboyuer or Expediter or Announcer accepts the orders from the dining room and relays them to the various
station chefs.

N. Maitre dhotel in American service is known as the Dining Room is responsible for the front-of-the-house
operations.

O. Wine Steward (chef de vin or sommelier) is the [erson responsible for all aspects of the restaurants wine service.
His duties may includes the following: wine purchasing; preparation of the wine list; asisting guests in wine selection
and the proper service of wine. If there are no wine stewards this responsibility may included with the responsibilities
of the Maitre dhotel.

P. Head Waiter (Chef de Salle) is the person who is generally in charge of the service for the entire dining room.

Q. Captain Waiter (Chefdetage) is the person who directly deals with the guest once they are seated. Answer any
question and takes the order; if there are no captain waiter, these responsibilities normally fall with the front waiter.

R. Front Waiter (Chef de Rang) is responsible for ensuring that a ,table is properly set for each course; foods or
courses are properly delivered and that the needs of every guest is immediately and courteously meet.

S. Busboy or Back Waiter - (demi-chef de rang or commis de rang) usually is the first position assigned to new dining
room workers and is responsible for clearing the table between courses, fills water glasses and breadbaskets;
normally assisting the front waiters or even the captain waiters when needed.

Different Kinds of Kitchen Stations

The kitchen stations in a restaurant depend on the type of food establishment and the type of food
items have. There must be a big consideration on the space and budget for the layout of the different
kitchen stations. If you have limited space and budget, stations can be combined. The stations may be
defined according to the equipment present in the said location. Sometimes the kitchen stations may
be named after the food being prepared there.

The following are typical kitchen Stations:

 The Saute station
Where the gas range are placed. Expert cooks and chefs are normally assigned in this station.
The most difficult dishes are prepared here.
There must be a working table for this station as well as the necessary tools like chopping boards,
knives, and seasoning used for cooking.
The Grill Station
This is where the griddle, tong, grill brush and the like are placed.
Workers in this station must be skilled
The exhaust system in this station must be well-maintained.
The Fry Station
This is where the fryers, tongs, fry baskets, trays, or bowls for breading and fry racks (to remove
extra oils) are.
Inexperienced staff may be assigned here. Usually fryers used in the restaurant have built-in
timer with alarm for cooking.
Dispatching Station
This is where the final checking of the is done..
It must be equipped with paper towels to clean the plates in case of spillages.
The final garnishes ans accompaniments of the dishes are assembled here.
This is where the waiters get food items to be served.
Preparation and Wash Area
This is also a good station where unexperienced staff can start working.
This area must have a weighing scale, measuring spoon and cup, spice and herbs rack. Color-coded
chopping board and knives,
The preparation area must be close to a sink where all ingredients are washed before peeling and
slicing.
This area must be strategically located near the cold storage and the saute station.
The wash area must be separated from the preparation area to avoid soap and chemical
contamination.

NOTE: If you intend to have a full blown restaurant that will also offer baked items like pastries and cakes,
and you just have a very limited space in the kitchen where the different viands will be prepared and
cooked, might as well have the bakery items in outsourcing. Find a supplier than baking them in a kitchen
that might have flavor contamination.

The Workflow from the Dining Room to kitchen

As a food and beverage service personnel, you have to follow the flow of service from dining room
to kitchen to ensure the smooth flow of work and to be able to provide the best service to your guests.
Information and Photo Source: TESDA ONLINE PROGRAM, 2012
Individual Work Activity:

Direction: Read and Understand the following case study ,to be submitted on Friday, Oct.13, 2017.

Case Study

Le Cafe Continental is one of the most successful coffee shops in the metropolis for seven years
now. Ms. Betina Polinon, a fresh graduate, is the new Dining Supervisor. She was an apprentice in the
said cafe when she was still in college. One of the her trainers that time was Ms. Becky Abdi who is still
the casheir. That situation led them to have a close friendly relationship. By the time Ms. Bettina
became the Dining Supervisor, she became even closer to Ms. Becky. There came a point where the
Dining Supervisor became so dependent on the casheir. There were a lot of times that Ms. Bettina
would allow Ms. Becky to do the job for her, like training newly hired dining staff, manpower
scheduling, and even making decisions on whether or not to grant requests of waiters for charge
day-off or time shift. This kind of empowerment for Ms. Becky went to her head and she started acting
as if she were powerful than the supervisor. This scenario annoyed most of the dining staff who felt
that their supervisor is incompetent and totally dependent on Ms. Becky. At the same time they were
also bothered to see the cashier tripping and acting like the supervisor who is inconsiderate of their
needs. This situation led to faster turn-over of manpower.
The worst thing that happened was when the senior waiter, Mr mark Guevara decided to file his
resignation. Mr. Guevara was the most efficient and reliable waiter of the cafe. Most of the regular
guest wanted him to do the service for them. He was the , Best Employee of the Year for four
consecutive years. However, in spite of his excellent performance, he could not become a supervisor
bacause he is not a Bachelors Degree holder. It all started when his request for a four-day leave to
attend to his sick grandfather in Batangas was denied by Ms. Becky. A week later, his grandfather died,
which aggravated he situation and finally led him to resign.
Mr.Guevaras resignation led to poor and delayed service. Customer complaints went up and sales
went down. The owners of the cafe became so disappointed with Ms. Bettina and wanted her out of
the company. The owners thought that she could perform well since she was a graduate of Hotel and
Restaurant Management and finished it with honors. Ms. Bettina on the other hand, became so frus
 Trated because she felt shea was treated unfairly. She reasoned out that the company did not give
her proper training for the Dining Supervisor position. She also trusted Ms. Beckys decision since she
was her traner when she was still a trainee.

Answer the following questions:

1. Identify all the inefficiencies of the company. How could they have been corrected?
2. How did the lack of Organizational efficiency affect the restaurants performance?
3. How do you analyze the situation of Ms. Bettina? What hampered her from performing a good job?
4. What would you do if you were the owner of the restaurant?

Peer Activity:
Direction: Visit at least two different restaurant in your locality and conduct an interview with their
managers/head supervisor..

A. Ask for a copy of their organizational chart and let the manager explain it to you.
B. Know the most important qualifications they look for the following positions: managers, cook,
dishwashers, waiter, cashier, busboy, bartender, waiter, etc.
C. Know the different work stations they have in te kitchen and what activities are done in each
stations.
D. Compare the information you gathered from the discussed topic.