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- Bill, Brian and Mark Heymann, “Productivity: A Case for Quality-Based Profit Improvement,” Lodging Hospitality, September 1983, 48-52.
- Burley, Kenneth R, “Set Labor Performance Targets as Effective Management Tools,” Foodservice Marketing, October 1981, 24,25.
- Collins, Patrick J, “Staffing the Housekeeping Department," Executive Housekeeper, July 1978, 24, 28, 29.
- —, "Staffing the Housekeeping Department: Phase II," Executive Housekeeper, August 1978, 23, 24.
- Emerzian, A D Joseph, and John R Coleman, "Systemizing Project Work: The Future Is Now, Part 1," Executive Housekeeper, January 1977, 24, 26, 56-58.
- ——, "Systemizing Project Work, Part II," Executive Housekeeper, February 1977, 30, 32, 38, 40, 42.
- Grinnell, Douglas, and William Remus, "Using Decision Trees to Solve Restaurant Staffing Problems," TheJournal of Hospitality Education 7, no. 2, Winter 1983, 51-62.
- King, Carol A, "Controlling Dining Room Labor Cost," Consultant 15, no. 1, January 1982, 35-42.
- Kreck, Lothar A, Operational Problem Solving for the Hotel and Restaurant Industry, Boston, C.B.I. Publishing Company, 1978, 27-34.
- Lundberg, Donald E, and James P Armatas, The Management of People in Hotels,Restaurants and Clubs, Dubuque, Iowa, Wm C Brown Publishers, 1980, 262-95.
- Mandigo, Theodore, "How to Precontrol Your Payroll Costs," Foodservice Marketing, April 1982, 29-32.
- Miller, John C, "Scheduling Staff Profitably," Hospitality,September 1983, 29-31.
- Osenton, James R, "The Stored Labor Concept," Increasing Productivity in Foodservice, Jule Wilkinson (ed.), Chicago, Institutions/Volume Feeding Magazine, 1973. 135-46.
- Ross, Lynne Nannen, Work Simplification in Food Service, Ames, Iowa, Iowa State University Press, 1986.
- Skroder, Pen, "Optimization of Labor Productivity Through Labor Cost Analysis," Journal of Foodservice Systems 1, 1981, 127-204.
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