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; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.
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Now, for the main meal, you wan to end up with 1 1/2 pounds of food per person.

chicken, depends on cut used, see the plan for 100 table for thorough discussion of choices, do 1 1/2 times the amount for 100

mac and cheese, 12-14 pounds dry pasta, 1 quart sauce per pound, 1 pound cheese per pound. Good recipe this site. Will also make an entree for any vegetarians- in 150 people there will be some.
mashed potatoes, about 55 pounds of potatoes

veg 1- how about 2 recipes ellens better green bean casserole, with an extra can of green beans added
veg 2- 35-36 pounds corn or mixed blend

salad- 1 1/2 times the amount for 100 from the plan for 100 list, slaw or green salad

18 pounds bread/rolls, 3-4 pounds butter