Introduction to culinary oprations : (The basics of professional cooking) / Benedicto Reyes.

By: Contributor(s): Material type: TextTextPublication details: Parañaque City : AR Skills Development and Management Services, 2006.Description: 181 p.: ill; 25.3 cmContent type:
  • Text
Media type:
  • Unmediated
Carrier type:
  • Volume
ISBN:
  • 971-92137-7-2
LOC classification:
  • 641.5 R33i
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Holdings
Item type Current library Call number Status Barcode
Books Books FEU - Cavite Higher Education HED Library FIL 641.5 R33i (Browse shelf(Opens below)) Available HED4611
Books Books FEU - Cavite Higher Education HED Library FIL 641.5 R33i (Browse shelf(Opens below)) Available HED4375

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