Quantity Cookery and Catering Management: A Guide to Students, Learning to Commercial Cooking NC III
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TextPublication details: Mandaluyong City; Books Atbp. Publishing Corp.; C2023Description: xvi.; 190p; L: 26.2cm, W: 18.7cm; illustratedISBN: - 978-621-409-184-3
- Fil. 641.59 P896 C2023
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SPAMAST Library | Fil. 641.59 P896 C2023 (Browse shelf(Opens below)) | Available | 00016661 c.1 | ||||||||||||||
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SPAMAST Library | Fil. 641.59 P896 C2023 (Browse shelf(Opens below)) | Available | 00016662 c.2 | ||||||||||||||
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Books
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SPAMAST Library | Fil. 641.59 P896 C2023 (Browse shelf(Opens below)) | Available | 00016663 c.3 |
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| Fil. 641.563 M539 C2023 C3 Culinary Nutrition | Fil. 641.563 M539 C2023 C4 Culinary Nutrition | Fil. 641.563 M539 C2023 C5 Culinary Nutrition | Fil. 641.59 P896 C2023 Quantity Cookery and Catering Management: A Guide to Students, Learning to Commercial Cooking NC III | Fil. 641.59 P896 C2023 Quantity Cookery and Catering Management: A Guide to Students, Learning to Commercial Cooking NC III | Fil. 641.59 P896 C2023 Quantity Cookery and Catering Management: A Guide to Students, Learning to Commercial Cooking NC III | Fil. 641.7 L22 c1996 Baking Basics & Some Baked Products for the fourth year specialization course |
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