ok i have to assume that the courses are salad entree and dessert.
if that is the case think on this.
salad can be done one day ahead–plate–no dressing–on speed rack and wrapped.
dessert–if we are talking something that holds like cake–same thing as above.
entree-all veg can be prepped one day or even two ahead depending on the veg–starches like rice can be weighed,measured and put in hotels for cooking a week ahead–potato 2 days max ahead.
meat can be prepped at least one day ahead.
setup an assembly line type of station for plating.
rolls can on the tables hours head.
salad maybe 45 mins ahead to table which frees yp the kitchen for plating.
hope it gives you some ideas
ps. sure wish i could be there to help. i have always loved this type of affair!!!!!!!!