 309
Stone Building
P.O. Box 26170
University of North Carolina at Greensboro
Greensboro, NC 27402-6170
Phone (336) 334-5313 • Fax (336) 334-4129
e-mail:
claudia_green@uncg.edu
C U R R E N T P O S I T I O N
Program Director & Assistant Professor in Restaurant & Institution
Management
EDUCATIONAL BACKGROUND
Ph.D. Hotel, Restaurant and Institution Management, Virginia Polytechnic
Institute and State University. Dissertation: "Decision Making Strategy in
the Selection of Cool-Chill Production in Hospital Foodservices." Major Advisor:
Mahmood Khan, Ph.D, R.D. August, 1992
M.S. Nutrition and Dietetics/Management, The University of North Carolina
at Greensboro. December, 1977
B.S. Foods, Nutrition, and Food Service Management, The University of North
Carolina at Greensboro. May, 1976
Registered Dietitian, 1977
T E A C H I N G E X P E R I E N C E
12 years of teaching experience in food service courses in the following
areas:
food service operations management
financial cost controls in food service operations
hospitality marketing
human resource management in food service organizations
quantity food production and purchasing
legal aspects of food service management
computer applications in the food service industry
internship in food service organizations
nutrition and dietary guidelines
I N D U S T R Y E X P E R I E N C E
10 years of food service experience
entrepreneur (owner of restaurant, bakery, and catering company)
consultant to Guest Quarters, Marriott, Gourmet Productions, Catering by
Ellyn, and Stameys Restaurants
P R O F E S S I O N A L M E M B E R S H I P
International Society for Food Service Executives, Secretary and Member of
the Year, 1995
Council on Hotel, Restaurant, and Institutional Education
Southeast CHRIE
Food Service Management Education Council, Region IV Director, 1997
The American Dietetic Association
North Carolina Dietetic Association
North Carolina School Food Service Association
North Carolina School Food Service Endowment Committee
North Carolina Association of Hospital Food Service Administrators
Society of Nutrition Education
I N T E R E S T A R E A S
Technology, TQM in Child Nutrition, Strategic Planning, Dietary Guidelines
in Foodservice, Multimedia Training. Leadership during change.
Special Programs Culinary Institute for Child Nutrition Employees, Summer
1993.
Strategic Planning in a Competitive Environment for Child Nutrition Directors,
Summer 1993.
C U R R E N T R E S E A R C H
Development and testing of TQM model for U. S. school food services.
Implementation of U. S. Dietary Guidelines. Impact of universal breakfast
on student performance. Effect of food production system on employee and
customer satisfaction with foods served for school lunch. Use of multimedia
technology to enhance effectiveness of education and training. Effect of
leadership style on strategic planning decisions.
R E C E N T P U B L I C A T I O N S
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, N.Y.
Green, C. G. (1993) Using customer survey data to develop marketing strategies
in college/university foodservices. Journal of College and University
Foodservice. 1(1), 37-51.
Green, C. G. & Weaver, P. A. (1993) Trends and topics in the application
of statistical techniques in foodservice systems research. Journal of
Foodservice Systems. 7(2), 69-80.
Green, C. G. (1993) Visions...A guide to strategic planning for child nutrition
programs. Department of Public Instruction, Child Nutrition Section.
Green, C. G., Khan, M. & Badinelli, K. (1993) Use of the Delphi research
technique in foodservice systems research. Journal of the American Dietetics
Association. 93(11), 1307-1309.
Green, C. G. (1993) "Considering human factors in implementation of computer
technology in hospitality education". Hospitality Educator. 6(1),
63-66.
Green, C. G. (1993) Nutrition awareness and branding in college/university
foodservices: What motivates these trends? Journal of College and University
Foodservices. 1(1), 39-51.
Green, C. G. (1993) Nutrition knowledge and personal dietary compliance:
A focus on implementation of the U. S. dietary guidelines by school foodservice
employees in North Carolina. Journal of Nutrition in Recipe Menu
Development. 1(2), 31-43.
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.
Copyright©1997
The University of North Carolina
at Greensboro
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