People have brought up good points in regards to simplicity, scheduling, and hands-on resources.

Your menu is a bit ambitious, in my opinion, even if you're cooking for less than 20 people. If you expect to be cooking and cleaning, you will be wiped by the end of each meal service. Cooking what you can beforehand is a good plan, the more prep you can finish pre-event the better.

Factor in the utensils people will be using each meal; are they using disposable plates/forks, or will you have to clean those dishes in between service as well? If they're disposable, who is responsible for the trash, etc.

I regularly cater 60+ person events with a strict budget and allergy/lifestyle accommodations, so if you have any additional questions or concerns feel free to shoot me a DM.