Mid-sized and small businesses often have few resources with an unsteady foundation. Therefore, they tend to encounter more risks and challenges in operation and management, relative to large corporations. As a result, most countries have policies to help the development of mid-sized and small businesses. One of them is the credit guarantee system, providing these businesses one of the basic financing mechanisms. The credit guarantee system in Taiwan is still immature. This study examines credit guarantee systems across countries. First, it summarizes the characteristics of various credit guarantee organizations, their funding sources, their cooperative relationship with banks, the strategies in controlling risks, and the operating mechanisms. Next, it compares the weaknesses and advantages between the guarantee system in Taiwan and other countries. Finally, based on the experience of other countries, it provides suggestions for improving the system in Taiwan, and hopes to enhance its functions in order to provide better and more efficient financing services for the mid-sized and small businesses.

Inaug.-Diss.--Bern. / Bibliography: p. 126-128.

Thesis advisor: Richard McGowan / Subsidies have played a significant role in the production of agriculture during the 20 century. While the western world gradually phased out protectionist policies for industrialized sectors of the economy following World War II, agriculture continued to receive significant support from the state until efforts were made to establish more laissez-faire markets in the 1990’s by the World Trade Organization. This paper aims to judge the effectiveness of these policies on one program in particular: export credit guarantees. By examining the effects of credit guarantees on US wheat exports through panel data regressions, this paper hopes to provide evidence of the effectiveness of recent policy in creating egalitarian and free markets for agricultural commodities. / Thesis (BA) — Boston College, 2011. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Economics Honors Program. / Discipline: Economics.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1975. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 223-226).

Thesis on topic "Guarantee Valuation" aims to describe methods of valuing a guarantee. In first part of the document the guarantees, guarantee transaction structure and factors affecting the value of guarantees are defined. The second part describes four methods of guarantee valuation. In the last practical part, selected methods are used to estimate the value of a hypothetic guarantee. Emphasis is also put on the related topics as tax impacts of guarantees and special situations. Rating methodologies are used to estimate the risk of the borrower.

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This study examined the impacts of service guarantees in terms of consumers' perceived risks, loyalty, and word-of-mouth intent in the casual dining restaurant segment. In addition, the study investigated what type of service guarantee consumers preferred. A total of seven research hypotheses were developed on the basis of relevant literature review. In an effort to test the research hypotheses, a scenario method was developed. A total of seven research scenarios were created based on the Virginia Tech web survey system, which allows subjects to complete the survey online. The subjects of the study were Virginia Tech Faculty. The scenarios were sent to faculty members via e-mail during the month of September. The results of the study are striking: 5 research hypotheses are supported, 1 research hypothesis is partially supported, and only 1 research hypothesis is rejected. The results of the study suggest that a well-executed service guarantee could reduce consumers' perceived risks, raise consumers' intent to complain, and increase positive word-of-mouth and loyalty. Furthermore, the results of the study indicate that a specific service guarantee is much more effective in reducing consumers' perceived risks, and increasing consumers' intent to claim initial service failures, in comparison to those of an unconditional service guarantee in the casual dining restaurant industry. On the other hand, a service guarantee which was executed poorly resulted in reducing consumers' loyalty and increasing consumers' negative word-of-mouth. In addition, the results of the study suggest that a service guarantee offered by independent restaurants could be a competitive advantage over a brand restaurant not offering a service guarantee. Overall, the results of the study suggest that a carefully designed, specific service guarantee could be a competitive advantage for independent restaurant operators in the competitive business environment. / Ph. D.

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