RADITYATAMA, J. M.; RUPA, M. A. S. Optimizing Employee Work Quality Through Work Facilities, Training, and Leadership Style: Evidence from Gogo Fried Chicken Jimbaran. The Journal of Management, Digital Business, and Entrepreneurship, [S. l.], v. 3, n. 01, p. 1–16, 2025. DOI: 10.58857/JMDBE.2025.v03.i01.p01. Disponível em: https://jurnal.glowscien.com/index.php/JMDBE/article/view/92. Acesso em: 17 apr. 2026.