Our company is cooking a charity dinner for 200 people. We're planning to have a salad bar, chicken parmesan and penne pasta as the entree and a vegetable medley on the side. For dessert we'll be serving cookies and ice cream. How much of all ingredients would I need?

salad bar, for 10 (double it)
Lettuce,leaf 8 pounds ready, 12-1/2 pounds whole
Carrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds whole
Celery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole
Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces
Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds
small croutons, 3-4 pounds
olives/pickles 3-4 quarts

PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve; ranch, lite ranch, Italian, fat free Italian, sesame or raspberry

For other topping ideas and amounts, see the taco/potato bar page

chicken parmesan, assuming you are starting from frozen? for buffet, 1 5 ounce serving per person plus about 20% more for seconds.

penne pasta, 16-20 pounds `per 100; 1 quart sauce per pound. Use the lesser amount if plated, the larger amount for buffet with seconds. Keep a couple pounds angel hair uncooked for emergency back up. Read the spaghetti page on prep and holding.
Parm (the sprinkle on kind), 1 can per table or per 12

vegetable medley, 22 pounds per 100

cookies
ice cream
You might want to look at the sundae bar for 100 for amounts and ideas

www.ellenskitchen.com/bigpots/plan/sundae100.html