| Using customer survey data to develop marketing strategies in college/university foodservices CG Green Journal of College & University Foodservice 1 (1), 39-51, 1992 | 83 | 1992 |
| New York restaurant industry: Strategic responses to September 11, 2001 CG Green, P Bartholomew, S Murrmann Journal of Travel & Tourism Marketing 15 (2-3), 63-79, 2004 | 62 | 2004 |
| A 2-year stage of change evaluation of dietary fat and fruit and vegetable intake behaviors of cardiac rehabilitation patients CJ Frame, CG Green, DG Herr, ML Taylor American Journal of Health Promotion 17 (6), 361-368, 2003 | 30 | 2003 |
| The stages of change for dietary fat and fruit and vegetable intake of patients at the outset of a cardiac rehabilitation program CJ Frame, CG Green, DG Herr, JE Myers, ML Taylor American Journal of Health Promotion 15 (6), 405-413, 2001 | 29 | 2001 |
| Dining in the city: Server behaviors, time preferences, and the effect of urbanization in restaurants M Baker, SK Murrmann, C Green Journal of foodservice business research 16 (2), 113-138, 2013 | 22 | 2013 |
| The effect of Employee job Satisfaction on Program Participation rates in the Virginia WIC program KG Chance, CG Green Journal of Public Health Management and Practice, 10-20, 2001 | 22 | 2001 |
| The impact of interactive multimedia on nutrition and physical activity knowledge of high school students C Dunn, C Thomas, C Green, J Mick Journal of Extension 44 (2), 1-8, 2006 | 16 | 2006 |
| Total quality management in the delivery of public health services: a focus on North Carolina WIC programs CG Green, M Harrison, K Henderson, A Lenihan Journal of Public Health Management and Practice, 72-81, 1998 | 16 | 1998 |
| Use of the Delphi research technique to test a decision model in foodservice systems: a case study in food production CG Green, MA Khan, R Badinelli Journal of the American Dietetic Association 93 (11), 1307-1310, 1993 | 12 | 1993 |
| Decision making strategy in the selection of cook-chill production in hospital foodservices CG Green Virginia Tech, 1992 | 12 | 1992 |
| Decision making strategy in the selection of cook-chill production in hospital foodservices CG Green Virginia Tech, 1992 | 12 | 1992 |
| Nutrition Awareness and Branding in College/University Foodservices: What Motivates These Trends? CG Green Journal of College & University Foodservice 2 (1), 39-57, 1994 | 10 | 1994 |
| Quality improvement in Child Nutrition Programs: Developing and testing a strategic quality model & customer survey instrument CG Green, KC Neill, KA Badinelli, SK Murrmann Journal of child nutrition & management, 1998 | 8 | 1998 |
| El service-learning o aprendizaje-servicio como método de enseñanza: experiencia de la pace university (Nueva York) en la creación de green maps o mapas verdes en el marco del … MR García Sánchez, CG Green Revista de Enseñanza Universitaria, 32, 13-28., 2008 | 7 | 2008 |
| Global service learning through Green Mapping tourism development in the Brazilian Atlantic rainforest C Green, A Green Journal of Hospitality & Tourism Education 21 (4), 43-54, 2009 | 6 | 2009 |
| The impact of customer focus on program participation rates in the Virginia WIC program KG Chance, CG Green Journal of Public Health Management and Practice, 1-9, 2001 | 6 | 2001 |
| Cook-chill technology's effect on employee job satisfaction & food quality CG Green School foodservice research review, 1997 | 5 | 1997 |
| Testing training CG Green, CJ Frame School foodservice and nutrition (USA), 1998 | 4 | 1998 |
| Trends and topics in the application of statistical techniques in foodservice systems research CG GREEN, PA WEAVER Foodservice Research International 7 (2), 69-80, 1993 | 4 | 1993 |
| An experiential field study in social entrepreneurship C Frid, I Chowdhury, C Green Journal of Business Ethics Education, 2016 | 3 | 2016 |
Imran ChowdhuryWheaton CollegeVerified email at wheatoncollege.edu
