If you throw a dinner party or feed a crowd you need to know how much to prepare. The best way to do this is to calculate food per person for the event then multiply that number by the expected guests. When you plan carefully you will avoid wasting food or not have enough for everyone
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Discuss with a professional catering or party planning your menu. Find out what dishes that will probably be the most popular and plan to do more of them than others. You can also poll some of the guests or ask them to tell you an entree preference from several choices when they RSVP.
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Determine if you will offer a buffet or sit-down meal. You must make more food per person and more variety with a buffet.
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Determine appetizers for a cocktail party by 5:56 per person for each hour of the party. If a dinner will be served after the starters only plan for six per person.
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Allow 6 oz. 8 oz of your main meat per person. If you serve pasta as a main course there will be 8 oz but only 3 oz as first courses and 2 oz. as a side. Rice entrees should be 2 oz. per person but only 1.5 oz. for a side dish.
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Decrease the amount for an entree if you serve more than one option at a buffet with about 1 oz. 2 oz. The greater the number of options means that people are likely to have a smaller amount of many different things.
Look at your side dishes and allot about 4 oz. of vegetables 5 oz. of potatoes and 2 oz. of beans or pasta per person. For green salads assuming 1 oz. per person before adding dressing.
For desserts allow 4 oz. of ice cream or pudding per person or a slice of cake or pie. If you want more than one type of dessert (for example cake and ice) and then halve these amounts.
Weigh your foods that you prepare them to be sure there will be enough in the finished dish. You can weigh all the ingredients before cooking and add up all these amounts to get the total weight of the dish. Divide this figure by the number of guests and you should get the amounts necessary.