This is a very large group if you are planning to do it yourself, and if you are having it catered or dropped off, the person should be able to halp you with amounts.

You need about 3-5 kitchen people and 12-18 servers for this size group.

This is basically an OK menu, but I am a little confused by your description. If this is self serve, people will not chose one meat, and even it is buffet with servers for the meat, many people ask for more than one. If it is plated, you have to have enough that people can have their first choice, and it looks to me like you will not have the flexibility for that.

First the easy part, you need about 30 pounds of potatoes per 100 and dressing is discussed in the article on planning and shopping for a large community dinner in the holiday cooking section at the top of big pots.

You have enough chicken for about 100 people, enough turkey for about 50 and enough ham for about 60 unless they are VERY large. This does not give most of your guests a choice, they will get chicken because the others will run out. I would probably stick with ham and turkey and use the guidelines in the planning section of the holiday cooking section in big pots, which would indicate 150-200 pounds of whole raw turkey PLUS 35 pounds of boneless ham for this size group.

Though you have picked appetizer type meats, you need a dinner's worth per person:

As far as the menu:

Pork burritos, 1 per person Enchiladas (2 per person) or adobo are both easier. 1 pound bone in pork butt or shoulder per 3 people Can be made ahead and frozen
taco bar, See the taco bar page. Do for 150; the burritos will offset the rest Lettuce, sour cream, etc, all covered
mexican rice, discussed at taco bar, or use 2 times one of my Spanish or Mexican rice for 100 recipes; about 12 pounds dry rice; use an oven recipe Day of
fidel using angle hair pasta, about 10 pounds dry pasta Day of.
beans, depends on the recipe; at least 16 pounds dry, 1-2 days ahead
chips, corn, 8 pounds per 100
cheese dip, 1/3 cup per person
homemade salsa, 1/3 cup per person

I would add 2 fruit trays for 100 This is a heavy meal without it.

If prime rib and chicken, 4-5 ounces ready to eat beef (that is about 1/2 pound raw bone in) PLUS 1 small chicken breast (3-4 ounces cooked) per person

If chicken and ham, 2 pounds raw breast per 5 PLUS 1 pound boneless ham per 4.

Spiral hams are a good choice, the thin slices cut down on the amounts taken. 50 pounds bone in or 30 pounds boneless ready to eat.

A good spicy glaze and a raisin or pineapple sauce are attractive accompaniments.

My questions are:
Chicken party wings how many? 1/2 pound per person?

Shrimp boil with potatoes, mushrooms and corn. This would be peel and eat shrimp, large size, how many pounds would you suggest taking into consideration the other meat choices we are having?

Thanks for any info you can provide. The wedding is October 1st.

Jane, people LOVE shrimp and are quite greedy about them, even with other tasty choices. You need at least 1 pound per each 5 people, and having someone serve these portions for the first round would be wise.

Fruit trays, nuts, and some cheese trays are a very good addition, as some people can't eat a lot of sweets. I would skip the veggies. Amounts are covered on the fruit tray page, plan for 100 page and the appetizer page.