A party this size takes 3-4 people in the kitchen and 12-15 out front to set up, serve, and clean up the party, these folks do not attend the wedding- they will be working. Also, 3 serving lines, or 2 double sided lines for this many people.

You need an appetizer plan, and here is why:

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

One appetizer service area is needed for each 100 guests.

Now, on to dinner

ham, 1 pound per 3
a raisin or pineapple sauce would be nice with this, 1 cup per 6
Chicken fingers, 2 small per person
dipping sauce? 1 cup per 8
cheese potato's, see recipe at the bottom of the breakfast planning page, you are talking 4-5 roasters of these potatoes
green beans, 40 pounds
corn, 40 pounds
pasta salad, 12-14 pounds dry pasta
iceberg salad, use plan for 100 page, do for 200
rolls/bread, 25 pounds
butter, 5-6 pounds