Breakfast--8 a.m. to 11 a.m.--If you don't want to prepare hot dishes, offer assorted yogurts, muffins, bagels, butter and cream cheese, jams, cut up fruit, juices and coffee.

Brunch--from 11 a.m. to 2 p.m.-- Consider light salads; quiche; sandwiches or deli platters; pastries; soft drinks and coffee. Sunday brunch--an always-festive type of party--often means a limited choice of alcoholic beverages, such as Bloody Mary's or Mimosas. Non-alcoholic punch is always a great addition, or alternative.

Lunch--usually from noon to 2 p.m.--Keep it easy by providing trays of assorted sandwiches or wraps; platters of meat, cheese, prepared salads, breads and rolls. For an outdoor gathering, or a business meeting, consider having individually wrapped baskets or boxes containing sandwiches, small salads, easy-to-eat fruit, and brownies or cookies; have soft drinks available.

Luncheon--usually noon to 3 p.m.--"Luncheon" is a word to use carefully--it usually implies a more substantial, multi-course sit-down meal. Beverages would likely include soft drinks and wine, plus coffee and tea.

High tea or Tea reception--from 2 p.m. to 4 p.m.--Teas are suddenly trendy again, and can present the opportunity for more formal, but not necessarily more costly or labor-intensive entertaining. Cut-out shaped sandwiches, miniature quiches, small pastries and cookies, coffee and tea, and perhaps wine, will make it elegant.

Hors d'oeuvres and cocktails or Cocktail reception--Casual holiday parties may be called for 5 p.m. or 6 p.m.--As a rule, guests at parties called for this hour would expect to find passed or stationary hors d'oeuvres; perhaps a limited buffet; an assortment of sodas, wine and beer, and possibly a full bar.

Cocktails and dinner--5 p.m. or 6 p.m. to 8 p.m. or 9 p.m.--This is the entertaining option that will cost the most--in terms of both time and money. If you specifically invite people for cocktails and dinner, expect to host an hour of extensive hors d'oeuvres and drinks, followed by a full, sit-down or buffet dinner.

Light hors d'oeuvres or Refreshments--7 p.m. and later--If you're saying "light hors d'oeuvres" or "refreshments" on your invitation, your guests should expect to have had dinner before they arrive. What to serve? Think nibbles. Cheese and crackers; vegetables or chips and dip; nuts, cut-up fruit and cookies, plus coffee and tea.

Desserts or Dessert reception--7 p.m. to 10:30 p.m.--An invitation for dessert implies a more lavish spread of cakes, pies, and fancy pastries; fresh and dried fruit, perhaps a chocolate fountain, or ice cream and sundae toppings. Along with coffee and tea, you may want to serve dessert wines and cordials.