Pineapple glazed spiral ham (6 spiral hams @ 20lbs each = 120 lbs)

Teriyaki Baked Boneless Chicken Breast (60 1bs of boneless chicken breast)

Green Beans (6 #10? Cans)

Mac/Cheese 6 (disposable aluminum pans 20 3/4"x 12 4/5" 3 1/5" deeper than a chafing pan)

Pineapple glazed spiral ham (6 spiral hams @ 20lbs each = 120 lbs)85 plenty

Teriyaki Baked Boneless Chicken Breast (60 1bs of boneless chicken breast) 45 OK

Green Beans (6 #10? Cans) 8-9, and consider doing my ellen's better green bean casserole on the big pots page, it really is better

Mac/Cheese 6 (disposable aluminum pans 20 3/4"x 12 4/5" 3 1/5" deeper than a chafing pan)-OK, could do one more

white & wheat rolls & cornbread (mixture) 201bs

Need 4-5 pounds butter

Consider adding one more fruit or veggie dish if you don't do the green bean casserole

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, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; maybe shrimps if budget permits.

One appetizer service area is needed for each 100 guests.