brisket 1 pound raw well trimmed per 3 people PLUS
pork loin, 1 pound raw boneless per 4 people

potato salad, 3 gallons per 100
3 bean salad, 3 gallons per 100 (with the baked beans, 2 1/2 is probably fine)
baked beans, 3 gallons pe 100
coleslaw 2 1/2 gallons per 100
fruit tray-see fruit tray article

I strongly recommend a nibble table, here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.