Introduction to culinary operations (the basic of professional cooking)/ Chef Benedicto Reyes and Amelia S. Roldan.

By: Contributor(s): Material type: TextPublication details: Paranaque City: AR Skills Development & Management Services (SDMS), 2006.Description: 181 p.: ill.; 25 cmISBN:
  • 971-92137-7-2
Subject(s): DDC classification:
  • GR 641.3 R330 2006
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Books General Reference And Serial Section Olivarez College Learning Resource Center GR 641.3 R330 2006 (Browse shelf) Available GR 001726

Includes bibliographical references.

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