1. Jackson, J. (2011). “Kinds of Food Service in a Restaurant”. http://www.ehow.com/info_8570902_kinds-food- [15] Anderson, Sweeney, Williams "Quantities methods for
2. Walker, J. R. (2011). “The Restaurant: from Concept to Operation” 6th ed. New Jersey. John Wiley and Sons, Inc.
3. Zhao, X., Lau, R.S.M, and Lam, K. (2002). “Optimizing the service configuration with the least total cost approach.” International Journal of Service Industry Management Vol. 13 No. 4, PP. 348-361.
4. Kumar, R & Sharma (2012) Queueing Model with Retention of Reneged Customers and Balking, American Journal of Operational Research; 2(1)
5. Albright, S. Christian, and Wayne Winston. “Essentials of Practical Management Science”. Mason, OH: Cengage, 2005.