ETIQUETTE OF GOOD SOCIETY
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references...
Saved in:
Format: | Book |
---|---|
Language: | English |
Published: |
United Kingdom
Wentworth Press
2019
|
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
LEADER | 00000nam a2200000#i 4501 | ||
---|---|---|---|
001 | wils-986616 | ||
005 | 2023114164922 | ||
008 | 230616s2019 -UK ### ##001 ##eng|D | ||
020 | # | # | |a 9780469504837 |q paperback |
020 | # | # | |a 0469504838 |q paperback |
040 | # | # | |a UiTM |b eng |d UiTM |e rda |
041 | 0 | # | |a eng |
090 | 0 | 0 | |a BJ1853 |b .E85 2019 |
245 | 0 | 0 | |a ETIQUETTE OF GOOD SOCIETY |c EDITED AND REVISED BY LADY COLIN CAMPBELL |
264 | # | 1 | |a United Kingdom |b Wentworth Press |c 2019 |
300 | # | # | |a 224 pages |c 24 cm |
336 | # | # | |a text |2 rdacontent |
337 | # | # | |a unmediated |2 rdamedia |
338 | # | # | |a volume |2 rdacarrier |
500 | # | # | |a Includes index |
520 | # | # | |a This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. |
526 | 0 | # | |a HTC556 |b HM245 |5 FPHP |
526 | 0 | # | |a Food and Society |b Bachelor of Science (Hons.) Foodservice Management |5 Faculty of Hotel and Tourism Management |
650 | # | 0 | |a Etiquette |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=986616 |
998 | # | # | |a 00264#1a007.2||00264#1b007.2||00300##a007.2||00300##b007.2||00300##c007.2||00500##a007.2||00520##a007.2||00520##b007.2|| |