Best Practices for Tour Guides in the Northern Region of Jordan: “Land of Olive Oil and Indigenous Food”

Sawsan Khreis (Yarmouk University, Irbid, Jordan) and Foued Benghadbane (Institute of Management of the Urban Techniques, University of Oum El Bouaghi, Algeria)
Copyright: © 2020 |Pages: 118
EISBN13: 9781799868385|DOI: 10.4018/978-1-7998-3725-1.ch006
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Abstract

Tourism investments are concentrated in the southern region of Jordan (Petra and Aqaba). This chapter argues that if food tourism delivers its sustainable benefits, it could be a vehicle for regional tourism development by strengthening the regional food on offer so that deprived areas are regenerated. Villages in Ajloun are selected for the investigation as they are well-known for food production. These villagers have inherited the talent for preparing traditional Jordanian food. This study is the first scientific study conducted to compare two villages in Ajloun, namely Orjan village and Ibbin village for logic justifications: 1) Provide the best example illustrating the best practices of tour guides in Jordan who unconsciously apply the principles of alternative tourism that lead to a sustainable tourism development. 2) This chapter aims to identify many problematic issues such as whether tour guides apply the best practices that are the concrete reflection of sustainable tourism principles.
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