Introduction to culinary operations the basics of professional cooking

Introduction to culinary operations the basics of professional cooking

Bibliographic Details
Main Author: Reyes, Benedicto
Other Authors: Roldan, Amelia Samson
Resource Type: Book
Language:English
Published: Parañaque City AR Skills Development and Management Services 2005.
Subjects:
Cooking > Study and teaching (Higher)
Cooking > Textbooks.

Main Library: Filipiniana Books Section (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
FI-87208 TX 661 / R48 2006 in stacks Regular Circulation On-Shelf
FI-87209 TX 661 / R48 2006 in stacks Regular Circulation On-Shelf
FI-92185 TX 661 R48 2006 Regular Circulation On-Shelf
FI-92186 TX 661 R48 2006 Regular Circulation On-Shelf