Reyes, Chef Benedicto <br/><br/>
Introduction to culinary operations :   the basics of professional cooking / 

by Chef Benedicto Reyes and Amelia S. Roldan. 
 - 182 pages :  illustrations ; 26 cm. 
<br/><br/><label>ISBN: </label>9719213772 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery<br/>Food service
<br/><br/><label>LC Class. No.: </label>TX 820 R4 2006