| 000 | 00765nam a22002417a 4500 | ||
|---|---|---|---|
| 001 | 2706 | ||
| 003 | OCLRC | ||
| 005 | 20260729044234.0 | ||
| 008 | 160415t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a971-92137-7-2 | ||
| 040 | _aOCLRC | ||
| 082 | _aGR 641.3 R330 2006 | ||
| 100 | _aReyes, Benedicto. | ||
| 245 |
_aIntroduction to culinary operations (the basic of professional cooking)/ _cChef Benedicto Reyes and Amelia S. Roldan. |
||
| 260 |
_aParanaque City: _bAR Skills Development & Management Services (SDMS), _c2006. |
||
| 300 |
_a181 p.: _bill.; _c25 cm. |
||
| 500 | _aIncludes bibliographical references. | ||
| 650 | _aCookery. | ||
| 650 | _aKitchens. | ||
| 650 | _aFood handling. | ||
| 700 | _aRoldan, Amelia S. | ||
| 942 |
_cBOOK _jGR 641.3 R330 2006 |
||
| 999 |
_c2706 _d2706 |
||