At Taylor’s Restaurant in the Nancy Randolph Davis Building, a hustle and bustle of professionally dressed students run the business — from the kitchen all the way to the host stand. It’s a restaurant on the surface, serving different international cuisines each week, but it’s also a business. And at the heart of it is a business class — restaurant operations — one that every student in the School of Hospitality and Tourism Management (HTM) is required to take because food will be involved anywhere an HTM grad goes to work in their field.