{"id":{"repo_id":"otago-polytech","oai_identifier":"oai:researchbank.ac.nz:10652/6756"},"canonical_url":"https://search.dev.ndltd.org/etd/otago-polytech/oai:researchbank.ac.nz:10652/6756","repository":{"repo_id":"otago-polytech","name":"Otago Polytechnic","base_url":"https://www.researchbank.ac.nz/server/oai/request"},"display":{"title":"\"She’ll be right\" - Culture change through the lens of redeveloping culinary management and leadership","abstract":"This Master's thesis explores the integration of hauora (wellbeing) practices into culinary education, challenging the traditional \"She'll be right\" mindset pervasive in the hospitality industry. Through a mixed-method approach grounded in autoethnography, the Cynefin framework, and te ao Māori principles like Manaakitaka and Te Whare Tapa Whā, this research presents the Kai Hauora model. The model emphasises holistic wellbeing by addressing physical, mental, social, and spiritual health, fostering a culture of care within culinary management and leadership. The thesis is delivered through an innovative podcast series, featuring industry professionals who critically engage with the Kai Hauora framework and its practical implications. This accessible format bridges the gap between academia and industry, offering real-world strategies to cultivate supportive kitchen environments. Findings underscore the pivotal role of conscious leadership in promoting wellbeing. By embedding hauora into teaching practices this research advocates for a sustainable transformation of kitchen culture. This work contributes to the growing discourse on hauora in hospitality, positioning culinary education as a catalyst for industry-wide change. The Kai Hauora model serves as a blueprint for fostering a nurturing and inclusive professional environment, paving the way for a healthier and more resilient workforce.","abstract_html":"This Master's thesis explores the integration of hauora (wellbeing) practices into culinary education, challenging the traditional "She'll be right" mindset pervasive in the hospitality industry. Through a mixed-method approach grounded in autoethnography, the Cynefin framework, and te ao Māori principles like Manaakitaka and Te Whare Tapa Whā, this research presents the Kai Hauora model. The model emphasises holistic wellbeing by addressing physical, mental, social, and spiritual health, fostering a culture of care within culinary management and leadership. The thesis is delivered through an innovative podcast series, featuring industry professionals who critically engage with the Kai Hauora framework and its practical implications. This accessible format bridges the gap between academia and industry, offering real-world strategies to cultivate supportive kitchen environments. Findings underscore the pivotal role of conscious leadership in promoting wellbeing. By embedding hauora into teaching practices this research advocates for a sustainable transformation of kitchen culture. This work contributes to the growing discourse on hauora in hospitality, positioning culinary education as a catalyst for industry-wide change. The Kai Hauora model serves as a blueprint for fostering a nurturing and inclusive professional environment, paving the way for a healthier and more resilient workforce.","abstract_has_math":false,"creators":["Tautz, Juliane"],"institution":"Otago Polytechnic | Te Pūkenga","degree_name":"Master of Professional Practice","degree_level":"Masters","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024","date_published":"2024","updated_at":"2026-07-27T20:28:17Z","subjects":["hauora","wellbeing","leadership","hospitality"],"languages":["en"],"rights":["This thesis is publicly available under a Creative Commons Attribution-NonCommercial-NoDerivatives licence CC BY-NC-ND 4.0 International. https://creativecommons.org/licenses/by-nc-nd/4.0/"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10652/6756","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Tautz, Juliane"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-04-08T03:57:33Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-04-08T03:57:33Z"]},{"key":"dc:date.issued","label":"Date","values":["2024"]},{"key":"dc:type","label":"Dc Type","values":["Masters Thesis"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Professional Practice"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Otago Polytechnic | Te Pūkenga"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["hauora","wellbeing","leadership","hospitality"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["This thesis is publicly available under a Creative Commons Attribution-NonCommercial-NoDerivatives licence CC BY-NC-ND 4.0 International. https://creativecommons.org/licenses/by-nc-nd/4.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10652/6756"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["This Master's thesis explores the integration of hauora (wellbeing) practices into culinary education, challenging the traditional \"She'll be right\" mindset pervasive in the hospitality industry. Through a mixed-method approach grounded in autoethnography, the Cynefin framework, and te ao Māori principles like Manaakitaka and Te Whare Tapa Whā, this research presents the Kai Hauora model. The model emphasises holistic wellbeing by addressing physical, mental, social, and spiritual health, fostering a culture of care within culinary management and leadership. The thesis is delivered through an innovative podcast series, featuring industry professionals who critically engage with the Kai Hauora framework and its practical implications. This accessible format bridges the gap between academia and industry, offering real-world strategies to cultivate supportive kitchen environments. Findings underscore the pivotal role of conscious leadership in promoting wellbeing. By embedding hauora into teaching practices this research advocates for a sustainable transformation of kitchen culture. This work contributes to the growing discourse on hauora in hospitality, positioning culinary education as a catalyst for industry-wide change. The Kai Hauora model serves as a blueprint for fostering a nurturing and inclusive professional environment, paving the way for a healthier and more resilient workforce."]},{"key":"dc:title","label":"Title","values":["\"She’ll be right\" - Culture change through the lens of redeveloping culinary management and leadership"]}]}],"canonical_facts":{"dc:creator":["Tautz, Juliane"],"dc:date.accessioned":["2025-04-08T03:57:33Z"],"dc:date.available":["2025-04-08T03:57:33Z"],"dc:date.issued":["2024"],"dc:description.abstract":["This Master's thesis explores the integration of hauora (wellbeing) practices into culinary education, challenging the traditional \"She'll be right\" mindset pervasive in the hospitality industry. Through a mixed-method approach grounded in autoethnography, the Cynefin framework, and te ao Māori principles like Manaakitaka and Te Whare Tapa Whā, this research presents the Kai Hauora model. The model emphasises holistic wellbeing by addressing physical, mental, social, and spiritual health, fostering a culture of care within culinary management and leadership. The thesis is delivered through an innovative podcast series, featuring industry professionals who critically engage with the Kai Hauora framework and its practical implications. This accessible format bridges the gap between academia and industry, offering real-world strategies to cultivate supportive kitchen environments. Findings underscore the pivotal role of conscious leadership in promoting wellbeing. By embedding hauora into teaching practices this research advocates for a sustainable transformation of kitchen culture. This work contributes to the growing discourse on hauora in hospitality, positioning culinary education as a catalyst for industry-wide change. The Kai Hauora model serves as a blueprint for fostering a nurturing and inclusive professional environment, paving the way for a healthier and more resilient workforce."],"dc:identifier.uri":["https://hdl.handle.net/10652/6756"],"dc:language.iso":["en"],"dc:rights":["This thesis is publicly available under a Creative Commons Attribution-NonCommercial-NoDerivatives licence CC BY-NC-ND 4.0 International. https://creativecommons.org/licenses/by-nc-nd/4.0/"],"dc:subject":["hauora","wellbeing","leadership","hospitality"],"dc:title":["\"She’ll be right\" - Culture change through the lens of redeveloping culinary management and leadership"],"dc:type":["Masters Thesis"],"thesis:degree_level":["Masters"],"thesis:degree_name":["Master of Professional Practice"],"thesis:institution_name":["Otago Polytechnic | Te Pūkenga"]},"updated_at":"2026-07-27T20:28:17Z"}