The Influence of Job Demand, Respect, and Rapport on Work Engagement of Employees in the Foodservice Sector


  • Zainuddin Zakaria Universiti Teknologi MARA Terengganu, Dungun Campus, 23000 Dungun, Terengganu
  • Wan Ramlah Wan Nawang Universiti Teknologi MARA, Terengganu
  • Zuraini Jusoh Universiti Teknologi MARA, Terengganu
  • Mohamad Ariff Kamaludin Universiti Teknologi MARA, Terengganu



Job Engagement, Job Demand, Rapport, Foodservice Industry


Many foodservice operators in Malaysia depend on superior services to entice customers to keep visiting their business. The researchers chose a purposive convenience sampling, and questionnaires were distributed to 303 employees in the foodservice industry in three selected districts in Terengganu, Malaysia. Results of the inferential analysis revealed that there are positive relationships between two of the independent variables, respects, and Rapport with the dependent variable, job engagement. Job demand, however, has no significant impact on Job Engagement. We proposed that trust, efficient communication, mutual respect, and the honest relationship has a strong impact on employees’ engagement with their job.

Keywords: Job Engagement; Job Demand; Rapport; Foodservice Industry 

eISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license ( Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.


Author Biography

Zainuddin Zakaria, Universiti Teknologi MARA Terengganu, Dungun Campus, 23000 Dungun, Terengganu

Faculty of Business and Management



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How to Cite

Zakaria, Z., Wan Nawang, W. R., Jusoh, Z., & Kamaludin, M. A. (2019). The Influence of Job Demand, Respect, and Rapport on Work Engagement of Employees in the Foodservice Sector. Environment-Behaviour Proceedings Journal, 4(12), 367–374.