Leadership styles and employee engagement in the food industry of MSME's

The aim of this study is to determine what leadership styles provide the best employees' work engagement in the food industry of La Trinidad. A quantitative method of research and particularly the descriptive analysis was used. The researcher used median, weighted mean, grand weighted mean, and standard deviation. The primary mode of data gathering was through the use of questionnaires. The questionnaires were formulated based on the review of related literature and approved by four experts. With this, information is incorporated into a research paradigm. In this framework the dependent variable is placed against the independent variable. Results show that a relationship-oriented style of leadership is dominant in the La Trinidad food industry and that there is a high level of employee work engagement. Leadership style of management showed a strong correlation with employee engagement. It was also found out that the leadership style of management can create a challenge for employees which will either decrease or increase employee engagement. When analyzed deeper, it was found out that the relationship-oriented style of leadership produced the most level of employee engagement. With this, leaders are recommended to develop leadership attributes that promote and build connections with employees.