The Hospitality Experience: An Analysis of Maori Culture in NZ

This essay explores the hospitality culture of the Maori people in New Zealand, focusing on the impact of the Treaty of Waitangi, Marae hospitality concepts, and the development of the national cuisine. It examines how the principles of the Treaty, such as reciprocity and protection, influence Maori hospitality by fostering respect and safeguarding natural resources. The essay also delves into the unique aspects of Marae hospitality, emphasizing concepts like Manaakitanga (hospitality) and Whanaungatanga (kinship). Furthermore, it contrasts Maori hospitality with other cultures and discusses how traditional beliefs and practices have shaped the national cuisine, incorporating native plants and sustainable food practices. The analysis highlights the Maori's commitment to preserving their cultural heritage while adapting to modern influences, making their hospitality distinct and deeply rooted in their values.

Running Head: HOSPITALITY CULTURE OF MAORI
Assignment Cover Page
Full Name:
Course Name: The Hospitality Experience
Programme: Bachelor of Culinary Arts and Business
Date of Submission:
Due Date:
Assignment Topic: Hospitality Culture of Maori
Lecturer:

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Table of Contents
1. Executive summary..................................................................................................................3
2. Introduction..............................................................................................................................3
3. Evaluations and Finding...........................................................................................................4
3.1. The Treaty of Waitangi principles....................................................................................4
3.2. Aspects of marae hospitality.............................................................................................4
3.3. Various cultures and the Maori.........................................................................................5
3.4. The growth of the National Cuisine..................................................................................6
4. Conclusion................................................................................................................................7
5. References................................................................................................................................9

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1. Executive summary
The culture of Maori was studied upon visitation to Te Papa Museum in New Zealand. The
concepts and principles of the people and the impact it had on the National cuisine was observed
and also the culture of hospitality is distinct from the rest.
Every person has the right to share the duty of safeguarding resources and freedom to express
their opinions as provided by the Treaty of Waitangi. It has a significant effect on Marae
concepts and the growth of hospitality. Hosts and visitors have a strong interaction very well like
a family. The people's beliefs and values influence the national cuisine that accommodates the
borrowed and the native features. In conclusion, the Maori culture of hospitality is affected by
Marae concepts and the treaty. The national cuisine food originates from traditional beliefs and
practices.
2. Introduction
The people of Maori are famously known their appreciation and friendly nature of creating
relations with people. Their goal is to ensure visitors experience comfort as they give guests
attention, an essential element of providing a good experience. This culture can be used in
hospitality industries to boost quality services (Awataha Marae, 2006).
This paper focuses on the visit of Te Papa Museum OF New Zealand where the researchers had
an opportunity to study about the Maori culture and explored the indigenous plant species. It
will also focus on aspects of hospitality on the Marae, the impact of the treaty on generosity, the
development of the national cuisine and the distinction between other cultures and the Maori.

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3. Evaluations and Finding
3.1. The Treaty of Waitangi principles
The Maori people and the British Crown entered into a partnership agreement in 1840. This
document in writing is called the Treaty of Waitangi which consists of three articles found in
Maori language and English. Article one stipulates that the land is in control of Queen Victoria.
Article two authorized the crown to buy land, granted possession of property such as fisheries,
lands, and forests to the chiefs. Article three guarantees the people of Maori protection by the
Queen under the title of British subjects (Orange, 2012).
The treaty consists of agreed-upon principles between the parties. The terms are reciprocity,
active protection, partnership, and autonomy. Cooperation is achieved reciprocation and grants
every party the freedom of speech. The connection must be created between various races and
fair treatment with the utmost good faith. Maori people have the autonomy over their regulations
make decisions on their own. The Crown has the duty of protection to safeguard the interests and
rights of Maori people.
The Treaty principles play vital roles the Maori hospitality culture. Guests are offered the best
services notwithstanding they hail from various parts of the world. There exist respect for every
individual and right to an opinion which leads to endless better services via feedback. The
hospitality industries highly safeguard natural resources (Waitangi Tribunal, 2016).
3.2. Aspects of Marae hospitality
The marae is the Maori people's area of refuge where they possess rights to live in respect with
their values and beliefs. It is a place that holds formal events hence must be visited with respect.

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Visiting Marae symbolizes experiencing an instance of problem-solving. Guests will typically
leave their shoes at the doorstep to mean leaving behind the war and embracing peace.
There are various aspects of hospitality involved AT Marae during the gatherings. The
welcoming ceremony is known as powhiri where parties engage in interactions as they link
visitors with hosts. Manuhiri signifies guests, and who have the respect of the local customs and
in most cases give gifts to the hosts. Turangawaewae is an aspect observed the local people and
granted them obligations and rights because of a connection with the ancestors.
Manaakitanga stands for hospitality and of a great significance to Maori people. It consists of
respect to various people and appreciating their prestige to level higher or similar to their own. It
also requires guests to preserve and maintain natural resources because they have been embraced
as a family. It is believed by the Maori people that upon the arrival of guests into their land, it is
upon the guests to make well use of the resources and not exploit them. The power of the word is
known Manaaki which requires hosts to express themselves while welcoming guests. It contains
aspects of love revealed in the manner in which hosts voluntarily welcome guests and service
delivery.
Whanaungatanga stands for kinship ties. It stipulates that people possess the duty to take care of
Marae and the right to speak. The aspect focuses on creating relations and keeping people
together as a family (Smith, 2017).
3.3. Various cultures and the Maori
The presumption of hospitality is different in multiple cultures. Hospitality industries in New
Zealand are significantly influenced by the culture of Maori. The focus is to provide guests with
services to their satisfaction. The visitor is respected and given attention above the hosts. They

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treat visitors as though they are a family, offer shelter and food and treat everyone equally. Moari
people expect visitors to respect and conserve their natural resources and culture (Keane, 2013).
The culture of the Central Asian is as well famous about openness and hospitality towards all
people even visitors. They are fond of inviting guests in their homes and would not complain
about those who visited without informing them. They believe visitors are God sent and an
honor. They express hospitality by giving foods and drinks (Royal & Kaka-Scott, 2013).
Both of these cultures have respect for visitors and deliver services to satisfaction. Although they
have a quite distinct perception of guests. While the people of Maori regard guests as a family,
Asians regard visitors as though they are gifts. Hosts and guests in most cases meet for a
conversation as they eat food. It appeared as though the people Maori provide more to guests
such as entertainment through dances and songs (Tourism New Zealand Media, n.d).
3.4. The growth of the National Cuisine
Hakari stands for feasting which is a concept of Maori hospitality culture for food provision.
These traditional ceremonies are conducted during occasions such as celebrating New Year,
marriages and funerals. This concept began to be known in the 19th century, and large amounts of
food were involved. Kaihaukai is a particular kind of feast where every tribe carried food from
their areas and shared with people (CLARK, 2015).
Most of their dishes consist of some different native plant species and herbs found in New
Zealand. For example, Horopito which is commonly used in sauces and has a pepper-like taste.
Piko Piko is another kind that is added in the production of pesto. Away from the herbs, there is
a type of sweet potato that is common, known as Kumara that is in most cases used in national
cuisine. It may as well be served in soups or as chips. A plant known as Kawa Kawa is usually

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served as tea and it contains many health benefits such as it is a cleanser and medicine (Kennedy
& Lockie, 2018).
Because of the enormous impact of hospitality and the native plants that are available, the people
of Maori designed various food preparation methods. Hangi is the earth ovens used in the
preparation of large quantities of food at once. While small amounts of food were cooked using
embers. Because they did not produce pottery, the Maori people used bowls made from wood for
boiling. Pakata is the storehouses used for storage of preserved produce, or the underground
holes are known as Rua Kumara. As it appears preservation and cooking techniques are
traditional based practices (Zapalska & Brozik, 2017).
Although the Pakeha people who are not the native settlers have developed various food products
and introduced ingredients, the Maori people must include their original components. It is
because they appreciate their natural resources and the determination to keep their traditional
culture. As a way to try to encourage sustainable food, there has been an adoption of Kai Maori
to the modern cuisine for people to enjoy different flavor (JRank, 2018).
The cultural practices and beliefs may also have an impact on the national cuisine. For instance,
a large population of Indonesians is Muslims where a lot of them do not eat pork. Hence it is
only served in specific kind of restaurants that offer international food. However, the traditional
cuisine serves other types of meat. A variety of cuisines have been introduced by utensils
preferences. Most dishes in Indonesia are roasted or fried because people eat using their hands
this makes it easy to pick up. Sambal is a type of sauce made of thick contents, so that does not
slip off anyhow (Barr, Reid, Catska, Varona, & Rout, 2018).

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4. Conclusion
Among the principles of the Treaty are freedom of expressing opinions and providing for equal
treatment, safeguarding, and conservation the natural resources as a culture. The hosts regard
guests as a family and expect them to respect and conserve the natural resources. Hospitality
services of the Maori were expressed through entertainment and creating close relations with
guests. Because feasts are conducted during certain occasions, different types of foods have been
designed using other ingredients and native plants introduced by inhabitants. Cultural values and
beliefs are also of a significant impact on the national cuisine.

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5. References
Barr, T. L., Reid, J., Catska, P., Varona, G., & Rout, M. (2018). Development of indigenous
enterprise in a contemporary business environment–the Ngāi Tahu Ahikā approach.
Journal of Enterprising Communities: People and Places in the Global Economy, 454-
471.
CLARK, J. (2015, November 3). Culture Honey Travel & Culture with Heart. Retrieved from
Culture Honey: http://www.culturehoney.com/reflections-central-asian-hospitality/
JRank. (2018, n.d). Food - Food and culture. Retrieved from Food - Food and culture:
http://family.jrank.org/pages/639/Food-Food-Culture.html
Keane, B. (2013, September 5). TEARA. Retrieved from Story: Māori feasts and ceremonial
eating – hākari: https://teara.govt.nz/en/maori-feasts-and-ceremonial-eating-hakari
Kennedy, A. M., & Lockie, M. (2018). New Zealand nation-building with the'Edmonds cookery
book. New Zealand Sociology, 75.
Awataha Marae (2006, n.d). Mai Te Korekore Ki Te Ao Marama. Retrieved from Awataha :
http://www.awataha.co.nz/About+Us/What+is+a+Marae.html
Tourism New Zealand Media (n.d). 100% Pure New Zealand. Retrieved from Manaakitanga –
unique New Zealand hospitality:
https://media.newzealand.com/en/story-ideas/manaakitanga-%E2%80%93-unique-new-
zealand-hospitality/#
Orange, C. (2012, June 20). TEARA. Retrieved from Story: Treaty of Waitangi:
https://teara.govt.nz/en/treaty-of-waitangi

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Royal, C., & Kaka-Scott, J. (2013, September 5). TEARA. Retrieved from Story: Māori foods –
kai Māori: https://teara.govt.nz/en/maori-foods-kai-maori
Smith, G. (2017, March 9). Concepts: What is whanaungatanga? Retrieved from
THISISGRAEME: https://thisisgraeme.me/2017/03/09/concepts-what-is-
whanaungatanga/
Waitangi Tribunal (2016, n.d). Principes of the treaty. Retrieved from THE TREATY OF
WAITANGI/TE TIRITI O WAITANGI: https://www.waitangitribunal.govt.nz/treaty-of-
waitangi/principles-of-the-treaty/
Zapalska, A., & Brozik, D. (2017). Māori female entrepreneurship in the tourism industry.
Turizam: međunarodni znanstveno-stručni časopis, 156-712.