Garments quality is important part in apparel industry.

1. Course Title: Apparel Quality Control Management
Course Code: 530563
Course Instructor: Utsash Sarker, Mobile: 01732-731533
Email: utsashkumar10116@amt.nid.edu.bd
Total Credit: 03 (45 Hour)
Class hour per week: 2

2. Importance of garments measurement
 Ensuring Consistent Sizing
 Measuring garments in points allows for better quality
control
 Improved Customer Satisfaction
 Design Adjustments
 Industry Standards

3. Precondition for garment measurement
 Clear Measurement Guidelines
 Standardized Measurement Tools
 Smooth and flat surface table must be used.
 Garment must be buttoned and zipped unless otherwise
specified
 Garment with non-closure must be overlapped as specified
 Carefully remove all folds, wrinkles or creases on garment
without any distort.
 Proper Lighting and Environment
 Skilled Workforce

4. Understanding measurement tape
 Types of Tape Measures
 Standard Units of Measurement
 Key Points of Measurement
 Proper Technique
 Recording Measurements
 Regular maintenance of measurement tapes

5. Terms and Abbreviations
 BK = Back
 BLW = Below
 BTTM = Bottom
 BTTN = Button
 CB = Center Back
 CF = Center Front
 CNTR = Center
 FM = From
 FT = Front
 HPS = High Point Shoulder
 MSRMNT = Measurement
 SHLDR = Shoulder
 W/B = Waistband
 W/O = Without

6. Measuring procedure of garments
 Identify Key Points of Measurement
 Prepare the Garment
 Select the Correct Measurement Tape
 Take the Measurements
 Record the Measurements
 Repeat for Consistency

7. Measurement Techniques Knit and Woven Tops
1. Back Length: Take the measurement straight down from high point shoulder to
bottom edge of garment.
2. Shoulder: Measurement tape is placed from shoulder point to shoulder point.
Straight across back, armhole seam to armhole seam.
3. Chest: Place your measurement tape 1” below under arm seam, straight across
front, outside edge to outside edge.
4. Waist: Take the measurement straight across front, outside edge to outside edge.
5. Seat/Hip: Measure straight across front, outside edge to outside edge.
6. Bottom: Place measurement tape straight across bottom edge of garment, outside
edge to outside edge. If vents exist, measure straight across garment, outside edge
to outside edge at top vents.
7. Center Back Sleeve Length: Fold neck in half to find center, or use center back
seam. Now take the measurement from center back neck to shoulder point, pivot,
and follow top of sleeve line to bottom edge of sleeve, including cuff.

8. Measurement Techniques of Bottom
1. Waist: At first garment laid flat and measure along top edge of waistband
outside edge to outside edge.
2. Elastic Waist (Stretched): Garment laid flat and face up with waistband edges
even and now measure along top edge of waistband, outside edge to outside
edge.
3. Hip (Pant): Lay garment flat and let if fall naturally from waist (back may sit
higher than front). Measure 4” up from crotch point on front, along curve.
Measure in a “V”, perpendicular to grain, from outside edge to outside edge.
4. Front Rise: Take a measurement tape and measure along curve from crotch
point to bottom of waistband.
5. Back Rise: Take a measurement tape and measure along curve from crotch
point to bottom of waistband

9. 6. Inseam: Measure left leg from crotch point to bottom of hem following inseam
shape.
7. Leg Opening: Place a measurement tape on left leg straight across bottom
edge, outside edge to outside edge.
8. Skirt Bottom Opening: Garment laid on flat surface, measure straight across
front edge, outside edge to outside edge. For uneven/curved hem, follow
hemline. If vents exist, measure straight across garment, outside edge to outside
edge at top of vents.
9. Skirt Center Back Length: Measuring tape is place on flat garment from
bottom of waistband seam at center back, straight down to bottom edge of
garment.
10. Skirt Hip: Garment laid on flat surface and face up, measure 8”down from
bottom of waistband along side seams. Measure straight across, from outside
edge to outside edge.