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 serves about 100 guests. You would have 2.

Now, dinner:

Ham,40 pounds
Parmesan chicken- 200 pieces, about 70 pounds

beans- 45-48 pounds ready to cook

Mash potatoes, 60 pounds
Mac/cheese, 16 pounds dry pasta

Slaw- 5 gallons
Grape salad- 5 gallons
Fruit display- use the fruit tray page, about 1 3/4 times the deluxe tray for 100
Chocolate fountain- use the chocolate fountain page