Cardoso, Álvaro2024-05-202024-05-202021-06-01https://hdl.handle.net/20.500.14468/13440When we open a menu at a restaurant we are faced with a series of culinary terms which convey a great amount of cultural and technical information. Poorquality menu translations usually diminish the value of that worthy information, causing a negative effect not only on restaurants´ image but also on the tourist industry. The aim of this study is to develop a Standardized Approach to Menu Translations, that is, a set of standard steps to be followed when menu translations need to be carried out. Focusing on translations from Spanish into English, the research was conducted on the analysis of 100 Majorcan menu translations in order to test the practicality of the approach and to assess the quality of the translations obtained by its application.eninfo:eu-repo/semantics/openAccessproyecto fin de carreraenglish for tourismmenu translationculinary terms translation