how to generate and scan barcode in asp net using c# Quality Improvement in Software

Making UPCA in Software Quality Improvement

Quality Improvement
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Quality Control
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Table 8-1
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Juran s Quality Trilogy
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W Edwards Deming Dr Deming advocated quality improvement using the PlanDo-Check-Act (PDCA) cycle and developed 14 Steps to Total Quality Management According to the Wikipedia entry for Dr Deming s management training, he taught that by adopting appropriate principles of management, organizations can increase quality and simultaneously reduce costs (by reducing waste, rework, staff attrition and litigation while increasing customer loyalty) The key is to practice continual improvement and think of manufacturing as a system, not as bits and pieces [7] Philip Crosby Popularized the concept of Do it right the first time He believed management should take primary responsibility for quality, and workers should follow their managers example He defined the Four Absolutes of Quality Management:
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1 Quality is conformance to requirements 2 Quality prevention is preferable to quality inspection 3 Zero defects is the quality performance standard 4 Quality is measured in monetary terms the price of nonconformance[8]
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Key Quality Terms
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Before we get into a lot of details surrounding the quality processes, there are some terms and distinctions that are important for you to know (especially if you are planning to take the PMI exam)
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8: Project Quality Management
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Quality vs Grade
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Quality and grade are not the same:
Quality is the degree to which the characteristics of the product meet its specified requirements Take meat, for example Several factors go into determining the quality of the meat, including maturity, firmness, texture, color, and the amount and distribution of marbling Grade is a category assigned to products or services having the same functional uses but with different technical characteristics Looking at meat again (can you tell it is getting close to meal time ), there are different applications (uses) and different grades (for example, Prime, Choice, Select, and Standard) See the following table for a description of beef quality grades according to Meat Quality and Safety, Purdue University Animal Sciences: [9] Characteristics Suggested Use
Grade
Prime Choice
Has abundant marbling and is Prime roasts and steaks are excellent for roasting, generally sold in restaurants and hotels broiling, and grilling (dry heat methods) Has less marbling than Prime grades, but is still high quality May be cooked with dry heat Be careful not to overcook roasts from rump, round, and blade chuck A meat thermometer can be helpful in cooking to a safe temperature Only the loin, ribs, and sirloin should be cooked with dry heat Other cuts should be marinated before cooking or cooked with moisture May be sold as ungraded or store brand meat
Select
Leaner than the higher grades Fairly tender but may lack some juiciness and flavor of higher grades Has no marbling Will lack juiciness and flavor of higher grades
Standard
Precision vs Accuracy
Precise means that the product is exact, as in performance It is repeatable and gets the same measure every time Accuracy, on the other hand, means the measured value is very close to the true value (hitting the bull s eye on a target), meaning a measurement is accurate if it correctly reflects the size of the thing being measured Precision measurements are not necessarily accurate A very accurate measurement is not necessarily precise See the following examples:
In target shooting, a high score indicates the closeness to the bull s eye and is a measure of the shooter s accuracy
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In target shooting, precision is the tightness of the pattern (cluster) when bullets hit the target close together If the pattern is scattered (lots of space between the hits on the target), it is not precise The smaller (or tighter) the pattern, the higher the precision, even if the bullet hits are not close to the bull s eye
Prevention over Inspection
Many quality experts feel that quality has to be built in (prevention) through planning and design, not inspected in There is usually a large cost (not just monetary) associated with inspection If quality is built in, you are likely to save a lot of time and money (and your reputation) over the cost of inspection Inspecting quality means that you are not fixing the root cause of the problem If you are relying on inspection to ensure quality, for example, if you are spot-checking car parts on an assembly line, how many parts go through the line that are nonconforming You can t inspect every part, so in this case you are letting bad parts get to the customer If you fix the part by building quality in, you eliminate the waste, scrap, and rework, which will save time, effort, and materials and improve your reputation as well as the profit margins You have probably heard the statement Do it right the first time, from Phillip Crosby, many times before To ensure you have long-term quality products, processes, or services, you need prevention Prevention goes far beyond just doing it right the first time The PM and team need to constantly look for ways to improve the project over its life cycle
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