AboutChef Todd Mohr Expertise I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event.
Experience Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily.
Publications I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
Education/Credentials Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients My catering company boasts many of the nations largest companies as clients over the past 8 years.
Question How many servings of a baked pasta does a full chafing pan hold?
I will be catering ~170-200, buffet style, simple menu... green salad, baked pasta as main, bread, fruit.
Answer There are still many variables that go into answering your question that you don't supply, but I'll answer in generalities. First, full chafing dishes are either 2inches or 4 inches deep. For a 2inch full hotel pan, you need to portion by weight into each pan to accurately estimate portions. Portions are always calculated by weight, not volume.
If your baked pasta is lasagna, then just cut the it into 6x3 or 8x4 to yield portions. If it's baked ziti, estimate 6-8 ounces total of the finished ziti per person.
On 200 people, I'd estimate 6 full 4" hotel pans of a baked pasta product, along with salad, bread, fruit. Portions can be controlled by having catering staff serve the buffet. Estimate an extra 20% if you let people serve themselves. They won't actually eat any more than being served by staff, but they will put 20% more on their plate, then throw it away.
Pasta is so inexpensive and reheats easily, I'd not worry about over-production. Over-produced food would be welcomed at your local homeless shelter, food pantry, or church mission, I'm sure.
