Reyes, Benedicto [and] Roldan, Amelia S.  <br/><br/>
Introduction to culinary operation :  the basics of professional cooking / 
Chef Dick Reyes [and] Amelia S. Roldan 
 - 181 pages :  illustrated ;  25 cm. 
<br/><br/>Incldes bibliographical references 
<br/><br/><label>ISBN: </label>9719213772 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Food service
<br/><br/><label>Dewey Class. No.: </label>641.5  / R33i