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"To replace the kitchen at the Columbia Division, from which the hospital was attempting to feed more than 3,000 patients with equipment designed to feed only 1,800…"

"The years 1951-1954 have been as a result the greatest period of sustained construction in the more than 125 years of the hospitals existance." "To replace the kitchen at the Columbia Division, from which the hospital was attempting to feed more…

In 1956, $762,986.77 was spent on food equipment and $123, 328.43 was spent on construction and improvements to the food service building.

The State Hospital from 1955-1956 spent $2.25 per day per patient. And .381 of that was for food purchases per patient per day.

"On May 7, 1956 at the presentation luncheon in the Sheraton Hotel, Chicago, Leland E. Crenshaw, director of food service, accepted for the hospital the 1956 Food Service Award national honor plaque…for outstanding ahievement in food service…

During its time of opening in 1954, the Food Service building was one of the finest Souteast, it contained some of the newest methods of storage and refrigeration.

On September 4, 1954 the new Food Service building was completed and contained a Cafeteria, Kitchen, and Bakery. Construction and Equipment cost was $1,281,901.52. This new building caters to feeding both Columbia and State Park divisions.

"Emphasis now must be placed on giving the newly admitted patients maximum psychiatric and medical treatment in order to give him the maximum chance of returning home."The longer a patient stays in treatment the more expensive it is for the State. So…

"The new Food Service Center at the State Park Unit, S.C. State Hospital, completed in March 1962, impresses one with its tremendous size. The facility covers an acre and one third, a total of 58,750 square feet."

A luncheon on March, 14, 1962 was held to celebrate the newly completed Food Service buidling at the State Park location.