A Report On C-E Translation Of Brochure Of Management For Lanzhou Baoshengfu Catering Limited Company

As the core of catering enterprises,cost control,also known as management cost,aims at reducing enterprises' costs and promoting their rapid development.However,there are still problems in cost management for China's catering enterprises,bringing certain challenges to the business managers.Therefore,the current situation requires the business managers obtain relevant experience on cost control at home and abroad.Management brochure and its translation have increasingly been receiving an adequate attention from business managers.In this report,the chapter "Construction of Cost Management System for Catering Enterprises" in Brochure of Management for Lanzhou Baoshengfu Catering Limited Company has been translated and the whole translation process is described.This translation report mainly includes three aspects: Before-translation,While-translation and After-translation.Before-translation covers preparation for background information,the selection of translation tools and resources,choice and analysis of parallel text,the selection of translation theory and translation strategies and techniques,translation plan and glossary of terms.Quality control is simply described in while-translation process.After-translation involves self-evaluation,peer evaluation and evaluation from the entrusting party.Cost management manual falls in the category of informative text.Through analyzing the lexical features and syntactic features of the original text,under the guidance of Vermeer' s Skopos Theory,the author comes up with some problems from lexical and syntactic aspects combining with some examples.The difficulties of this translation project are mainly reflected in translation of redundant words,terminologies,four-character structure,non-subject sentences,long and complex sentences and application of imperative sentences.In terms of these problems in the translation process,the author proposes some corresponding translation techniques in order to improve translation,including omission,conversion,translation in original order and translation in reverse order,division and combination,literal translation and free translation.At last,it is expected that this report will provide reference for Chinese and foreign researchers who work at cost management of catering enterprises and offer some suggestions for them to figure out more effective solutions so as to reduce all kinds of costs and avoid unnecessary wastes.