| 000 | 01052nam a22002657a 4500 | ||
|---|---|---|---|
| 005 | 20250122082400.0 | ||
| 008 | 220505b ph ||||| |||| 00| 0 eng d | ||
| 020 |
_a9786218179936 _qpaperback |
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| 040 | _aPCUDLIB | ||
| 050 | 0 | 0 |
_aTX943 _bEn57 2022 |
| 100 | 1 |
_aEntrata, Richard M. _eauthor |
|
| 245 | 1 | 0 |
_aQuantity food production : _ba guide for commercial cooking NC III / _cby Richard M. Entrata, Jamie Joyce O. Dangle, Jumilie R. Jimenez |
| 264 |
_aManila : _bEdric Publishing, _c2022. |
||
| 300 |
_a103 pages : _c25 cm. _billustrations ; |
||
| 650 | 0 | _aFood service | |
| 650 | 0 | _aFood service management | |
| 700 | 1 |
_aRichard M. Entrata _eauthor |
|
| 700 | 1 |
_aJamie Joyce O. Dangle _eauthor |
|
| 700 | 1 |
_aJumilie R. Jimenez _eauthor |
|
| 856 | 4 |
_uhttps://lrc.pcu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=9ace9b51430249fcf0f151080e6b2881 _yTable of contents |
|
| 999 |
_c3572 _d3572 |
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