Leenders, M.C. and Fearon, H.E.(1992). Purchasing and materials management (9th ed.). Homewood, IL: Irwin.

Lorenzi, B. (1992). The secure restaurant. Part II: Internal security. Restaurants and institutions, 102 (25), 84-85.

Newman, W.H.(1975). Constructive control design and use of control systems. Upper Saddle River, NJ: Prentince Hall.

Ojugo, C. (1999). Practical food and beverage cost control. Albany, NY: Delmar Publishers.

Robbins, S.P. & Coulter, M. (2002). Management (7th ed.). Upper Saddle River, NJ: Prentince Hall. (TSDAS Digital Library: HD31 Rob)

Spears, M.C.(1999). Food service procurement: Purchasing for profit. Upper Saddle River, NJ: Prentince Hall.

Spears, M.C. & Gregoire M.B.(2004). Food service organisations: A managerial and systems aproach (5th ed.). Upper Saddle River, NJ: Pearson Education, Inc.

Stefanelli, J.M.(1997). Purchasing: Selection and procurement for the hospitality industry (4th ed.). New York, NY: John Wiley & Sons, Inc.

U.S. Department of Agriculture and Health and Human Services. (1992). Nutrition and your health: Dietary guidelines for Americans (3rd ed.). Washington D.C.

Walker, J.R.(2004). Introduction to hospitality management. Upper Saddle River, NJ: Pearson Education, Inc. (TSDAS Digital Library: TX911.3 M27Wal)

Dittmer, P.R. & Keefe J.D.(2006). Principles of food, beverage and labour cost controls (8th ed.). New York: John Wiley & Sons, Inc. (Available in 7th ed., 2003. TSDAS Digital Library: TX911.3 C65Dit)

Goebeler, G. (1989). Distributor viewpoint: Maintaining relationships. Restaurant business, 88(10), 56.

Griffin, R.W.(1999). Management (6th ed.). Boston, MA: Houghton Mifflin. (Available in 9th ed., 2008. TSDAS Digital Library: HD31 Gri)

Gunn, M. (1992). Professionalism in purchasing. School foodservice journal, 46(9), 32-34.

Katsigris, C. (2006). Bar and beverage book (4th ed.). New York: John Wiley & Sons, Inc.