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Canteen remodeled; Mils cleaned, Benet Auditorium, Horger Library, and Food Service Center all worked on

"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…

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…

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.

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.

"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…

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.

In this pamphlet, there is an image of a "gravy train" and the Hospital had two of these in order to deliver hot meal containers to various dining halls on the Bull Street Campus. It states that "Patients and hospital employees get identical fare."

"OLD KITCHEN at State Park Unit (left,above) gave way to gleaming new Food Service Building (right, above) in 1962. At left, Head Cook Warren Ducote at Columbia Unit, a former mess sergent at Fort Jackson and a Louisiana Frenchman, sends a sizable…