Normal view MARC view ISBD view

Entrata, Richard M.

Quantity food production : a guide for commercial cooking NC III / Richard M. Entrata, Jamie Joyce O. Dangle and Jumilie R. Jimenez. - 103 pages : ill. ; 25 cm.

Includes bibliographical references.



ISBN: 978-621-819-93-2

Subjects--Topical Terms:
Commercial cooking.
Food service.--Vocational guidance.

Index Terms--Genre/Form:
Quantity cooking.

Dewey Class. No.: F 641.5 E6123 2024