This course provides the second part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will build upon the experiences gained in DHN 722 and will obtain entry-level experiences by engaging in higher-level, application- based food service management activities at their assigned facility. The course will focus on the team concept of food service systems and provide advanced dietetics practice with the opportunity to use evidence-based guidelines and critical thinking skills to provide managerial guidance to the food service industry.