Green, C.G. and A. G.Green,IV (2009) Global Service Learning through Green Mapping Tourism Development in the Brazilian Atlantic Rainforest"
Journal of Hospitality and Tourism Education (at press).
Green, C.G. (2008). Technology in School Nutrition: Challenges in Online Training.
Topics in Clinical Nutrition. April/June, 23(2) , 187-194.
Green, C.G. and S.K. Murrmann ( 2006) An Opportunity for E-Democracy in Rebuilding Lower Manhattan. in Encyclopedia of Digital Government. 3 , 1306-1310.
Dunn, C, C. Thomas, C. Green, and J. Mick. (2006). The Impact of Interactive Multimedia on Nutrition Knowledge and Physical Activity Knowledge of High School Students. Journal of Extension. 44(2). # 2FEA6
Green, C., A.G. Green IV, W. Brawer, J.C. Arugo, and R. Alvarenga. (2005). High Tech and High Touch in the Brazilian Atlantic Rainforest. Pace Institute for Environment and Regional Studies Journal. 4 (79-85).
Green, C. G., P. Bartholomew, and S. Murrmann. (2004). The Impact of 9-11 Terrorism on the New York Restaurant Industry: Strategic Responses for Survival. Journal of Travel and Tourism Marketing. 15(2/3), 63-79.
Kandampully,J., S. Murrmann, and C.G.Green. (2004). Services as a Competitive Advantage in Foodservice Industry. Journal of Foodservice Business Research. 6 (3).
Frame, C.J., C. Green, D.G. Herr, J.E. Myers, and M.L. Taylor. (2001). A 2-Year Stage of Change Evaluation of Dietary Fat and Fruit and Vegetable Intke Behaviors of Cardiac Rehabilitation Patients.. American Journal of Health Promotion. 15(6), 405-413.
Green, C.G. and K.Smith. Exploring Operational Issues in Sustainable Travel and Tourism: A Focus on Foodservice, Accommodations and Attractions. World Tourism Eco Summit, Montreal May 2001 http://www.sustainabletravel.org/
Frame, C.J., C. Green, D.G. Herr, J.E. Myers, and M.L. Taylor. (2001). The Stages of Change for Dietary Fat and Fruit and Vegetable Intake of Patients at the Outset of a Cardiac Rehabilitation Program. American Journal of Health Promotion. 15(6), 405-413.
Henderson, K and C. Green (2001). Impact of Customer Focus on Participation in the Virgnia WIC Program. Journal of Public Health Practices Management. 7(1),1-9.
Henderson, K. and C.Green (2001). Impact of Employee Job Satisfaction on Participation in the Virginia WIC Program. Journal of Public Health Practices Management. 7(1), 10-20.
Green, C.G. and J. Frame (1998). Testing Training. School Foodservice and Nutrition. 52 (9), 77-82.
Green, C.G., M. Harrison, K. Henderson, and A. Lenihan (1998). Total Quality Management in the Delivery of Public Health Services: A Focus on North Carolina WIC Programs. Journal of Public Health Management Practice. 4(5), 72-81.
Green, C.G., K. Neill, K. Badinelli and S. Murrmann.(1998). Quality Improvement in Child Nutrition Programs: Developing and Testing a Strategic Quality Model and Customer Survey Instrument. The Journal of Child Nutrition and Management.22(1),13-19.
Green, C. G. (1997). Cook-chill Technology's Effect on Employee Job Satisfaction and Food Quality School Food Service Research Review. 21(1), 57-62.
Green, C. G. and K. Badinelli (1995). Nutrition Knowledge and Personal Dietary Compliance: A Focus on Implementation of the U. S. Dietary Guidelines by School Food Service Employees in North Carolina. The Journal of Nutrition in Recipe and Menu Development, 2(1), 31-44.
Green, C. G. (1994). Nutrition Awareness and Branding: What Motivates these Trends? Journal of College and University Food Services, 2(1), 39-57.
Green, C. G. (1994). Human Factors in the Implementations of Computers in the Hospitality Education. Hospitality and Tourism Educator, 6(1), 63-66.
Green, C., G., M. Khan, and R. Badinelli. (1993). Use of the Delphi Research Technique in Foodservice Systems Research. Journal of The American Dietetic Association, 93 (11), 1307-1 309. (Dissertation research)
Green, C. G. and P. Weaver. (1993). Trends And Topics In The Application Of Statistical Techniques In Foodservice Systems Research. Journal of Food Service Systems, 7(2), 69-80.Green, C. G. (1992). Using customer survey data to develop marketing strategies in college/university foodservices. The Journal of College and University Food Services, 1(1), 39-51.
Chapters in Books
Green, C. G., P. Bartholomew, and S. Murrmann. (2004). New York Restaurant Industry: Strategic Responses to September 11,2001. [chapter] in Safety and Security in Tourism: Relationships, Management, and Marketing. Ed. Hall, C.M, D.J. Timothy, and D.T.Duval., Horwath Publishers, New York.
Smith, K., C.G.Green, and A.Sigler. (2001). Meetings, Conventions, and Expositions [chapter] in Introduction to Hospitality Ed.Walker, J.R., Prentice Hall, Upper Saddle River, New Jersey. 3rd edition.
Smith, K., C.G.Green, and A.Sigler. (2001). International Tourism [chapter] in Introduction to Hospitality Ed.Walker, J.R., Prentice Hall, Upper Saddle River, New Jersey. 3rd edition.
Green, C. G. (1992). Cook-Chill Food Production Systems [chapter], Encyclopedia of Hospitality and Tourism, Ed. Mahmood Khan, Ph.D., Van Nostrand Reinhold, New York, NY.