This is for a confirmed guest amount of 300 people.

90 lbs of pulled pork BBQ
6 large aluminum disposable pans (These pans feed 50 each)-OK, little to none left
need slaw or sandwich condiments to go with if for sandwiches

Pasta Salad 16 lbs Pasta- OK; I would do 18
6 large aluminum disposable pans (These pans feed 50 each)

String Beans 12 Large Cans-OK
6 large aluminum disposable pans (These pans feed 50 each)

Perlo (How much rice?) 1 pound rice per 2 pounds whole chicken; about 1 pound whole chicken per 3 people

Tea (Sweet) 24 gallons; 1/3 should be unsweetened
Punch 24 gallons- OK, suggest not red
Water
Dinner level coffee with the cake, see the beverage planning page

Rolls 20 lbs- need 12 pounds bread per 100, 3 pounds butter per 100

Chocolate Fountain (This fountain will serve 200 people) 20 lbs chocolate
PLEASE read the whole article on chocolate fountains before proceeding; these are not just fiddly; they can be dangerous

Fruit (I think we have this covered)

Now, about my other recommendation, I will quote myself.

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.

One appetizer service area is needed for each 100 guests.