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WBU quality development system:


Perception / Definition / Judgement

If we think about the term "quality", two independent yet correlated aspects come to mind: physically measurable quality and quality that can be perceived with the senses. When we hear the expression "That's quality" it's usually used to describe the positive overall impression that results from physically and objectively measurable observations as well as individually perceived sensory impressions.

Physically-measurable quality:

At the economic level we in most cases deal with "physical quality" - things we can scientifically quantify.

A seal of good, for example, doesn't necessarily reflect a level of physically measurable quality. It merely guarantees that a certain quantified quality standard (high or low) is met. For this kind of physical quality-control there are numerous standards such as DIN, RAL and ISO (the latter describing the processes which lead to the defined result).

Physically measurable quality is the static aspect of quality, which is reflected in the term "quality-control".

Sensory-perceptible quality:

Aside from this very important physically measurable aspect, products also have an aspect we perceive with our senses. This is the aspect that is often ignored, even though our senses play an important role in the decision-making process when it comes to quality. Aside from the components of a product, its appearance, taste, odour and "feeling" are also important quality factors. Cosmetics, for instance, are primarily purchased on the basis of sensory-perceptible characteristics.

Unlike the physical aspects of a product, the factors that contribute to sensory-perceptible quality cannot generally be quantified, but are only able to be measured by the individual. Here it's not the static quality-control that plays a role, but the dynamic aspect of quality, which we call "quality-development".

WBU quality development:

Sensory-perceptible quality is not able to be measured objectively, but can only be sensed and judged individually. And unlike physical quality based on a given standard, sensory-perceptible quality is determined on the basis of individual ideals.

Which sensory/aesthetic qualities does, for example, a colour, a musical instrument, a paintbrush or modelling wax need to nurture our senses? This gives rise to the question: Is it possible to objectively identify the difference between the two poles of "perceived reality" and "desired ideal" while keeping this process dynamic - in order that quality can be seen as a continuous challenge to struggle to reach an ideal?

With WBU we have created an integral quality-development system that confronts the complexities of reality: WBU is systematically designed to record the relationships between natural and social processes as well as their correlations.

WBU thus commits companies to work consciously and continually on the further development of products, aside from meeting physical quality standards.

Stockmar products not only more than fulfill the physical quality standards, but also continually undergo WBU development procedures.
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