000			01220nam a22003257a 4500
003			OSt
005			20201020162844.0
008			191008b xxu||||| |||| 00| 0 eng d
020			_a9781984625649 [paperback]
040			_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad
110			_a3G E-Learning LLC.
245			_a3G handy guide : _bcommercial cooking / _cauthored and edited by 3G Elearning.
260			_aNew York : _b3G E-Learning LLC, _cc2019.
300			_ax, 248 pages : _bcolored illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and indexes.
505			_aContents: Kitchen organization and time management -- Food safety -- Food service -- Cooking techniques -- Need of food additives -- Food presentation and garnishes -- Index.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650			_aCookery.
650			_aQuantity cooking.
650			_aFood service.
650			_aFood handling.
942			_2ddc _cBK
998			_ccrislyn[new] _d10/8/2019
998			_cAillen[checked and edited] _d03/03/2020
999			_c10593 _d10593