As the holidays draw near, many families make plans to get together for a festive meal.

If you're the one hosting the family gathering this year, how much food should you buy or prepare? And, what if you run out? Or make too much?

"For the meat, 4 ounces is standard (serving size), depending on the fat content of the meat," says Carlos De Jesus, executive chef of campus dining at Chartwell's Dining and Catering Services at Southeast Missouri State University. "If it's a richer meat like beef, go with 4 ounces per person. If it's a leaner meat like turkey, serve 5 ounces per person."

The serving size of side dishes should depend on the number of side dishes you are serving.

"Three ounces per side dish is average, but if you are serving several side dishes, go with 2 ounces per person," says De Jesus.

For salad, he recommends 3 to 4 ounces per person, and for bread or rolls, count on one per person.

"But have some extra bread or rolls on hand in case anyone wants more," he says.

Sliceable desserts like pies can be counted on for one slice per person.

"But if you're serving something like bread pudding, serve 3 to 4 ounces per person," says De Jesus.

To round out the meal, he recommends 8 ounces of whatever beverage you are serving per person.

Greg Rich, banquet manager at Ray's Banquet Center in Cape Girardeau, gives these serving suggestions.

"For meat, we do about 12 ounces per person, and for sides, about 8 to 10 ounces per person for a variety of sides," he says. "For salad, 2 1/2 ounces per person, and usually one roll and one dessert per person."

Rich says they usually allot about 10 ounces of tea, water or coffee per person.

So what should you have on hand for the big dinner if you run out of something?

De Jesus recommends fresh vegetables and portioned pieces of beef or chicken to the rescue.

"Both can be cooked up fast in a skillet, where other foods like mashed or baked potatoes or rice can take much longer to prepare," he says.

If you make too much food, what's the expert advice on storing leftovers?

"Don't save anything for more than 24 to 48 hours," says De Jesus. "Turkey and other meats as well as veggies all save well in the refrigerator. Don't save mashed potatoes, smashed sweet potatoes or rice due to bacterial growth."

Rich advises cooling foods thoroughly before wrapping and refrigerating leftovers.

"Don't wrap leftovers while they are hot or even still warm," he says. Cool foods and then wrap tightly and refrigerate.