RESOLUTION OF NATIONAL STATISTICAL COMMITTEE OF THE REPUBLIC OF BELARUS

of July 18, 2017 No. 65

About modification and amendments in Instructions on filling of form of the state statistical reporting 12 bidding (goods turnover) "The report on the retail turnover and inventories of goods, goods turnover of public catering"

Based on the Regulations on National Statistical Committee of the Republic of Belarus approved by the Presidential decree of the Republic of Belarus of August 26, 2008 No. 445 "About some questions of bodies of the state statistics" the National Statistical Committee of the Republic of Belarus DECIDES:

1. Bring in the Instructions on filling of form of the state statistical reporting 12 bidding (goods turnover) "The report on the retail turnover and inventories of goods, goods turnover of public catering" approved by the resolution of National Statistical Committee of the Republic of Belarus of July 20, 2015 No. 78 "About approval of form of the state statistical reporting 12 bidding (goods turnover) "The report on the retail turnover and inventories of goods, goods turnover of public catering" and instructions for its filling" (The national legal Internet portal of the Republic of Belarus, 05.08. 2015, 7/3177; 23:07. 2016, 7/3511), following changes and amendments:

to state the paragraph of the sixth of item 4 in the following edition:

"The instruction about procedure for the classification of objects of public catering by types and classes approved by the resolution of the Ministry of anti-monopoly regulation and trade of the Republic of Belarus of October 6, 2016 No. 32 (The national legal Internet portal of the Republic of Belarus, 28.10.2016, 8/31374).";

the second Item 14 to add part with the paragraph the seventeenth the following content:

"the goods sold to foreign citizens by request through online store and delivered out of limits of the Republic of Belarus.";

in Item 17:

to add the paragraph of the seventh after the words "made on" with the word "individual";

add Item with part two of the following content:

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