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

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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.

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Walker, J.R.(2004). Introduction to hospitality management [2]. 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 [3] (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.

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