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Schedule 10
डिष्टलरी/बुअरीवालाले दिनुपर्ने रक्सी/बीयर/वाइनको फाँटवारी
Excise Duty Rules, 2059 (2002)
Chapter - 3
Rule 6: Procedure for levying excise dutyRule 6A: which the Excise Officer may determine the excise dutyRule 6B: Procedure for Sending Notice of Excise Assessment OrderRule 6C: Determination and recovery of excise duty collected without licenseRule 6D: Excise Duty Determination PeriodRule 7: The remaining excise amount can be recoveredRule 8: If the license is cancelled, in the case of cancellation of the license according to the
Chapter - 7
Rule 16: Wine productionRule 17: Protection of raw materialsRule 18: to be numbered serially and seriallyRule 19: Residential Record KeepingRule 20: Not allowed to enter the distillery or brewery without permissionRule 21: Inspection book to be keptRule 22: Accounting for alcoholRule 23: Minha of balance reductionRule 23A: MinhaRule 23B: पुरानो तयारी मदिराको पुनः प्रशोधन गर्न स्वीकृति लिनु पर्नेRule 23C: उपभोगको म्याद सकिएको वस्तु नष्ट गर्ने सम्बन्धी व्यवस्थाः
Chapter - 9
Rule 26: Able to check balanceRule 27: The licensee must report the accident.Rule 28: notice to be given on closure of establishmentRule 29: Price to be disclosedRule 29A: Invoice should be issued while selling services According to sub-section (1) of section 3 of theRule 29B: Use of end fee stampRule 29C: A transparent plastic cover (shrink cap) should be usedRule 29D: To be packed in biodegradable materialRule 30: Excise stamp chargeableRule 31: XXXXXXRule 32: House of Excise StaffRule 33: Place of storage of prepared goodsRule 34: Production rate of returnRule 34A: XXXXXXRule 35: Changes and Amendments to SchedulesRule 36: Repeal and save