This unit will provide an introduction to beverage issues, including sensory perception, wine production, labelling and styles. It also covers beer and spirit production and styles (including cocktails), tea, coffee and soft drinks, service issues and responsible handling. Learning to taste drinks is an integral part of the unit, and students will be expected to participate in sensory evaluation of wine, beer and other drinks. The importance of environmentally sustainable practices in the production and supply chain of beverages will be highlighted.  The production of beverages studied in the seminars are reliant on quality agricultural raw materials.  As a result it is incumbent on all involved in the beverage industry to minimize any negative impacts of their actions.