Reddit reviews Modern Batch Cookery

Check out a book called "Modern Batch Cookery" put out by CIA. It has professionally scaled recipes for about 50pax, scaled by weight. It would put you in the right direction for a lot of your menu planning and ordering.

I seem to have misplaced my own copy, so I can't confirm that is has alfredo for 50, but it likely did. It's a really solid base for what you're going for.

https://www.amazon.com/Modern-Cookery-Culinary-Institute-America/dp/047029048X/ref=sr_1_6?keywords=Batch+Cooking&qid=1569694919&sr=8-6

It's an entire chicken leg, if they want it. No white meat, because the people throwing this event didn't want any.

The 1/2 rack of ribs average out to be a 5.5".

The entire corn cob average length is 10", and the half cob is to help manage on the plate.

I can up the salad amounts easily, as everything is coming off my farm: red/green lettuces, spinach and arugala.

Dessert is being taken care of by somebody else, and the booze is supplied by the event hosts.

I pulled most of my weights/serving sizes from Modern Batch Cookery.