1Figuring approximate amounts for groups is not as difficult as many people think. Amounts needed, of course, will also vary with the number of items on the menu. The more items guests have to choose from, the less they usually take of each.
2One half cup does make a nice serving of many foods. All you need to do is multiply the number of guests and you have a good idea of the total amount needed.
3The following amounts are approximate because of variations in menus and in eating habits. (Isn't that the truth..lol)
4Bread...10 servings per loaf (homemade)
Meat loaf...4 servings per 1 lb. of meat
Noodles....10 servings per 8 ounce pkg.
Corn.....10 servings per quart
Tossed Salad.....25-30 servings per extra large bowl
Mixed fruit....40 servings per extra large bowl
Jello prepared with fruit.....2-6ounce pkg. 20-25
Cake.....9X13 cake is 20 servings (small size)
Potatoes....1 lb. is 4 servings
Lettuce.....1 head is 6-8 servings
Soup (1 cup serving)....1 gal. is 16 servings
Cheese for cheese plate...8 servings per l lb sliced
Ice cream......1 Gallon is 25 servings