乔治·奥提兹编著的《酒水管理（英文）》注重理论与实践相结合，并具有较强的科学性、实用性、完整性和超前性、主要表现在对世界各种名酒和饮料的介绍，对世界各种中酒和饮料的历史与发展总结，对各种酒生产工艺的总结，对各种酒水经营企业的概述，对酒水经营设施和用具的介绍，对超前的经营理念、营销策略和服务方法的总结等。

Beverage Classification

Chapter 1： Non Alcoholic Beverages

Division of Non-Alcoholic Beverages

Water

Mineral

Temperaturec： Celsius-Fahrenheit

Soft Drinks

Fruit Juice

Buying and Storage of Fruit Juice

Syrup

Milk

Coffee

Tea

Chapter 2： Alcoholic Beverages

Divison of Alcoholic Beverages

Beer

Cider and Perry

Aperitif

Anises-Aniseeds

The Fortified wines

Sherry

The Solera System

Distillation

Spirits

Cognac

Gin

Rum

Whisky or Whiskey

Vodka

Other Spirits

The Winegrower's Year

Liqueurs

Wime

The Grape

A Refractometer

Vinification

The Classifications of Wine

Wine Labels

The Cellar

The Cork

France

Italy

Spain

Portugal

Germany

Switzerland

Austria

Rest of Europe

United States

Mexico

South America

Australia

New Zealand

Africa

The Enjoyment of Wine

Wine and Drinks List

Chapter 3： Bar Basics

History of the Cocktail

Design

Equipment

Behind the Bar Behaviour

Guide for Beginners

Closing the bar

Kitchen Supplies

Classic Non-Alcoholic Cocktails

Structure and Components of A Mixed Drink

Chapter 4： Laws and Rights Relating to Alcoholic Beverages

Principles of Beverage Controls

Requiring Records and Reports

Disciplining Employees

Preparing and Following Budgets

The Purchasing and Issuing Cycle

Quantity Standards

Establishing Par Stocks for Bars

Setting Up a Requisition System

Production Control

Establishing Standard Portion Costs

BEVERAGE MANAGEMENT PROJECT