I have no idea if this is the right place to post this, but hopefully it'll get to the right people.
I'm a student working on a fictitious wedding menu for 180 guests as our class project. I've already selected recipes and cost out a couple of different soup options, but, as a pastry student. I have no idea how much of everything I might need for a salad to feed 180+ people.
The two salads I'm working on are:
Frisee, Mesclun, Dried Cranberries, Candied Walnuts,
Marion Great Hill Bleu cheese and Lemon Balsamic Vinaigrette
Warm Hearth Baked European Style Breads
Presented with Crocks of Fresh Whipped Butter
Winter White Salad
Torn Romaine with Shaved Fennel, Belgian Endive, Great
Hill Blue Cheese, Julienne Pears and White Wine Vinaigrette
I'm not looking for any help with prices or cost per plate, I'm just hoping someone with catering experience might help estimate how much of each ingredient I might need.