Reyes, Benedicto <br/><br/>
Introduction to culinary oprations : (The basics of professional cooking) / 
Benedicto Reyes. 
 - Parañaque City :  AR Skills Development and Management Services,  2006. 
 - 181 p.:   ill. 25.3 cm. 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>971-92137-7-2 
<br/><br/><label>LC Class. No.: </label>641.5 R33i