Reyes, Benedicto. <br/><br/>Introduction to culinary operations (the basic of professional cooking)/ Chef Benedicto Reyes and Amelia S. Roldan.  -- Paranaque City:  AR Skills Development & Management Services (SDMS),  2006. <br/>181 p.:  ill.;  25 cm. <br/><br/> Includes bibliographical references. <br/><br/><label>ISBN: </label>971-92137-7-2 <br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery.<br/>Kitchens.<br/>Food handling.<br/><br/><label>Dewey Class. No.: </label>GR 641.3 R330 2006