Hors D Oeuvres Research Paper

This is one of the most difficult calculations a caterer has to make. While there are some general principles to follow, your knowledge of human nature will guide you through this process as well.

In general, the rule of thumb is 1 to 1.5 pounds of food per person, but this rule can vary significantly depending on the type of event you are catering.

If you are catering a wedding reception, people will expect a good amount of food. If, however, you are catering a corporate lunch, you might expect to prepare less for the same number of people. People tend to eat lighter for lunch, and in a corporate setting, less emphasis is be placed on the actual food being served.

Hors d’oeuvres are probably the most difficult aspect of an event to determine

You should have at least four different types of appetizers with six to eight pieces per person, so for a party of 50, have about 350 to 400 hors d’oeuvres total. If you are not serving a meal, you will obviously want more. Increase the ratio to 12 to 15 pieces per person for these parties. If you are serving hors d’oeuvres that do not come per piece, such as dips and cheese platters, calculate about one ounce as one piece. Usually for 100 people with a variety of hors d’oeuvres, you’ll want 2 ounces of cheese person (12.5 pounds). You can either do this as a variety of cheeses on a cheese bard with grapes and strawberries and crackers, or you might want to do a baked Brie in phyllo crust and goat cheese or blue cheese in phyllo cups with sundried tomatoes and toasted nuts.

The following chart will help you determine amounts for other courses you may be serving at parties. It is based on a buffet menu, so remember that at most events that include a buffet, people will tend to take a little of each item served. If you are planning a sit-down event, use the following as loose guide to portions.

FOOD INDIVIDUAL PORTION SIZE FOR 50