Evaluating a Production Model
A bakery owner uses the following table to plan production. The table shows that for every 10 kg of flour and 20 hours of baker labor, they can produce 50 cakes. This relationship holds for larger, proportional batches.
| Flour (kg) | Baker Hours | Cakes Produced |
|---|---|---|
| 10 | 20 | 50 |
| 20 | 40 | 100 |
| 30 | 60 | 150 |
The owner has 30 kg of flour but only 40 baker hours available for the week. Explain the primary limitation of using this table to accurately predict the number of cakes they can produce.
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