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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…

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.

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.

B&W aerial photograph of Bull Street campus, Mills building in lower left corner.

B&W aerial photograph of Bull Street campus, Mills building in lower left corner.

B&W aerial photograph of Bull Street campus, Mills building in lower right corner.

B&W aerial photograph of Bull Street campus, Mills building in lower right corner.

B&W chart showing discrepancy between South Carolina State Hospital's staffing numbers and working hours and the US average.

"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…