When inviting people, there are many factors to take into consideration.  Is it formal or informal, seated or standing, will there be children or just adults, is there a special occasion?

How many can I accommodate comfortably? Will it be indoor or outdoor?  What season is it? Are they coming for breakfast, brunch, lunch, afternoon tea or dinner?  Do I have enough help?  Do my guests have any food intolerance?

Like anything else we do, if we are well organized we don't panic and we can entertain and enjoy our guests.

The answers to the above questions will definitely make  preparation for the party easier.

Serving soup at a standing party is not comfortable to eat.  Serving burning hot soup and a heavy meal on a hot and humid summer day is not a good idea either, and yes your guests will remember that! Nowadays, we find most fruits and vegetables throughout the year, hence, we forget that a cold watermelon is more appetizing in Summer than on a cold Winter day!

I came across seasonal cooking when on a visit in Japan, where food is served according to seasons.

To better organize our party, I would suggest the following:

If help is limited, I would choose to make a few "make ahead"dishes served at room temperature as well as a few salads prepared ahead and kept cool, the dressing will be added at the last minute.

Whether it is a large crowd or a small seated dinner, being well organized will make a difference. For a large crowd, a variety of salads, one dish baked in the oven, one on the stove and some barbecue will feed a large number.  If no barbecue is planned, add another stovetop dish or two.  Have the serving spoons and serving dishes with tags in each one ready to know where to serve what.

On the other hand, when hosting a seated dinner, think of individual starters and a buffet.

If dinner is seated with a limited number of guests and food is being passed, then starters, main dish, a salad and dessert have to be planned.  I mentioned for a limited number, because each table of maximum ten people needs a waiter.

If there are more than one table and only one waiter, I prefer to serve individual starters and set the rest of the food on a buffet.  

For individual starters, a well decorated dish or, an out of the ordinary container, will impress your guests.  Imagination has no limits.  Just make sure that it is safe for edible use, clean, it does not leak and it will not alter the taste.

Sitting with your guests and enjoying the party is a must for a successful event.

And by the way, the more you entertain, the easier it will become!

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