Posted by Timothy Banning on October 10, 1999 at 23:49:31 :
In Reply to: Computing portion sizes posted by Sue T. on October 09, 1999 at 20:52:11 :
: Sue T.
For 2 entrees on a buffet 4-4.5 oz per entrée, per person for 3 entrees 3 oz per entrée per person. 1 gallon of cold salads (like Pasta or marinated vegetable) or 4 lbs. of mixed green plus the toppings. Soup? what sizes are bowls will you'll be using? Have enough soup so if everyone has some there will be enough (they won't). The fruit and cheese? 1 1/2 oz. of cheese per person. The fruit, for 25 people I use 1 Honey Dew, 1 Pineapple, 1 Cantaloupe, 1/4 a large Watermelon, a large bunch of grapes, Several oranges, and a couple of baskets of strawberries, plus garnishes of seasonal fruits.