| Abstract | 第1-6页 |
| 摘要 | 第6-9页 |
| Chapter One: Introduction | 第9-12页 |
| ·Research Background | 第9页 |
| ·Significance of the Study | 第9-10页 |
| ·Research Methodology | 第10-11页 |
| ·Research Questions | 第11-12页 |
| Chapter Two: Literature Review | 第12-18页 |
| ·Origin and Definition of Menu | 第12-13页 |
| ·Definition and General Standards of Menu Translation | 第13页 |
| ·Previous Study on Menu Translation | 第13-16页 |
| ·The Empirical Approach | 第13-15页 |
| ·The Theoretical Approach | 第15-16页 |
| ·The Functionalist Approach | 第16页 |
| ·Problems of the Previous Study | 第16-18页 |
| Chapter Three: Theoretical Framework | 第18-26页 |
| ·Introduction to Skopostheorie | 第18-19页 |
| ·The Definition of Skopostheorie | 第18页 |
| ·Translation Brief | 第18-19页 |
| ·The basic concepts of Skopostheorie | 第19-23页 |
| ·Katharina Reiss's Text Typology | 第19-21页 |
| ·Hans Vermeers and Skopos Theory | 第21-22页 |
| ·Theory of Translation Action | 第22-23页 |
| ·The Basic Translation Principle of Skopos Theory | 第23-26页 |
| ·Skopos rule | 第23页 |
| ·Coherence rule | 第23-24页 |
| ·Fidelity rule | 第24-26页 |
| Chapter Four: A Contrastive Study between Chinese Menus and Western Menus | 第26-40页 |
| ·The Collection and Analysis of Menus | 第26-27页 |
| ·The Difference between Chinese and Western Catering Culture | 第27-30页 |
| ·Dietary Concepts | 第27-28页 |
| ·Cooking Ingredients | 第28页 |
| ·Cooking Methods | 第28-29页 |
| ·Dietary Habits | 第29-30页 |
| ·A Comparison between the Naming of Chinese and Western Dishes | 第30-33页 |
| ·Features of Chinese Dish names | 第30-32页 |
| ·Features of Western Dish names | 第32-33页 |
| ·Obstacles in menu translation | 第33-35页 |
| ·A comparison between Chinese and English menu layout | 第35-36页 |
| ·Basic principles on menu translation | 第36-40页 |
| Chapter Five: Functionalist Translation Approaches to Menu Translation | 第40-57页 |
| ·Functionalist analysis of menu translation | 第40-47页 |
| ·Text type and functions of menus | 第40-42页 |
| ·General Skopos of Menu Translation | 第42-43页 |
| ·Translation Brief | 第43-44页 |
| ·Translation errors | 第44-46页 |
| ·A brief analysis of reasons causing the translation errors | 第46-47页 |
| ·Suggested principles for menu translation | 第47-48页 |
| ·Suggested strategy and method for menu translation | 第48-57页 |
| ·English to Chinese menu translation | 第48-49页 |
| ·Chinese to English menu translation | 第49-57页 |
| Chapter Six: Conclusion | 第57-60页 |
| ·Major Findings | 第57-58页 |
| ·Limitation of the Study | 第58-59页 |
| ·Suggestions for Future Study | 第59-60页 |
| References | 第60-63页 |
| Acknowledgements | 第63页 |
