Introduction to culinary operations : the basics of professional cooking
Material type:
TextPublication details: Paranaque City : AR Skills Development & Management Services, 2004.Description: 123 p. : ill. ; 25 cmSubject(s): DDC classification: - HRM 641.5 ArI
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Higher Education Department Library Circulation Section | HRM 641.5 ArI (Browse shelf(Opens below)) | Available | 21359 | ||
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Higher Education Department Library Circulation Section | HRM 641.5 ArI (Browse shelf(Opens below)) | Checked out | 02/27/2020 | 21360 | |
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Higher Education Department Library Circulation Section | HRM 641.5 ArI (Browse shelf(Opens below)) | Available | 21361 | ||
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Higher Education Department Library Circulation Section | HRM 641.5 ArI (Browse shelf(Opens below)) | Available | 21685 | ||
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Higher Education Department Library Circulation Section | HRM 641.5 ArI (Browse shelf(Opens below)) | Available | 21686 |
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