Serving for 100

The following is from Taste of Home magazine, April/May 1993.

Here are suggested guidelines for amounts needed to feed a group of 100 people.  (Serving sizes vary depending on the type of crowd and meal served.)

Meats
Bacon: 20-25 lbs
Beef Roast: 50 lbs
Chicken: 55-60 lbs
Fish: 25 lbs
Ground Beef: 20-25 lbs
Ham (with bone): 35-40 lbs
Pork Roast: 35 lbs
Spare Ribs: 75 lbs
Stewing Beef: 25 lbs
Turkey: 75-100 lbs
Wieners: 20 lbs

Vegetables
Baked Beans: 12 lbs
Carrots: 25-30 lbs
Celery: 10-12 bunches
Lettuce (for salad): 12-15 heads
Potatoes (for mashed): 35 lbs
Potatoes (for scalloped): 35-40 lbs
Squash: 50 lbs
String Beans: 20-35 lbs
Sweet Potatoes: 25 lbs
Tomatoes: 25-38 lbs

Fruit
Canned fruit: 20-25 cans, 25 oz each
Cranberry sauce: 6 cans, 1 lb each
For salad:
     Apples: 25 lbs
     Melon Balls: 30 melons
     Oranges: 4 dozen
     Peaches: 37 lbs
     Strawberries: 20 qts

Desserts
Cake:
     13x9-inch pan: 7 cakes
     15x10-inch pan: 4 cakes
Ice Cream: 4-1/2 gallons
Pie (9-in): 12-15 pies
Whipping Cream: 2 qts

Beverages
Coffee: 2 lbs
     Cream: 1/2 gallon
     Sugar: 1-1/2 lbs
Fruit Juice: 18 cans of concentrate, 6 oz each
Milk: 6-1/2 gallons
Soda: 16-20 liters

Staples
Bread (for sandwiches): 12-15 loaves
Bread (with meal): 6 loaves
Butter: 3 lbs
Coleslaw: 24 lbs
Gravy: 1-1/2 gallons
Olives: 1 gallon
Pickles: 1 gallon
Potato Chips: 5 lbs
Rolls: 12 dozen
Salad Dressing: 2 qts
Sandwich Filling: 16-18 cups