Posted by Sam Sears, CEC on October 09, 19100 at 21:21:56 :
In Reply to: Re: catering banquet posted by Susan on October 09, 19100 at 07:17:10 :
: We will be serving ham, turkey, cornbread dressing, yams, green beans, salad, rolls and several desserts. Thanks for your help,
: Susan
Here is what I assume, buffet style, hungry eaters, meat & potato folks:::: 50# Bonless Pit Ham, Sliced/panned & glazed, 15 22 - 24# Tom Turkeys, Roasted & Boned & Sliced, 300 portions of Cornbread Dressing (some in the south, roll into "balls" portions or 9 - 2" Hotel Pans, 50# Fresh Yams, cooked, mashed & seasoned, 65# Fresh Green Beans, Salad of 6 iceburg/ 6 Romaine & assorted garnishes tossed in (tomatoes, cukes, carrots, cabbage, ect) 3 gal assort dressings, 35 doz rolls, 300 portions of desserts, Drinks? 20 gal iced tea (if served in 12 oz cups/glasses) and 200 - 250 cups coffee/decaf......this is what I would do.....hope it helps.....but remember I do not run out of food, so sometimes, we are higher in price, but always have an ample buffet for first & last guests.......sam sears, cec