Micucci offers this advice for a full-course buffet: "When determining meat quantities, heres my good rule of thumb. If you are serving one kind of meat, order 8 to 10 oz. of raw meat per person, or 6 to 8 oz. of fish or chicken. If you are serving two kinds, figure on 5 oz. of each per person."
For the buffet table at a cocktail party, LeDuc says, "We allow 2 oz. of smoked salmon per person if other proteins are offered on the table, or 4 oz. per person if salmon is the main course. When we serve hot slices of roast beef or turkey, 3 to 4 oz. per person is appropriate. And for any hors d'oeuvres that will be passed, I calculate the quantities needed in terms of bites, with 5 to 7 bites per person per hour."