Posted by Karen Bruner Upright on October 13, 1996 at 23:14:38 :
In Reply to: catering posted by di on October 01, 1996 at 12:03:28 :
There are some good reference books, like Food for Fifty and Cooking for Fifty, which give you quantity guidelines.
For hors d'oeuvre parties, I usually allow two or two and one half pieces per person of seven to eight menu items for a four hour party. Of course, how many pieces depends on what you are serving. In my experience, it doesn't matter how much shrimp you take to a party, the guests will find a way to eat every bit of it. On the other hand, only about 1/3 of the guests will be brave enough to try the stuffed jalapenos. It can be a crap shoot. Good luck.
Chef Karen