A restaurant sells steak (S) and pie (P). The cost of producing each dish is $1. There are 3 consumers; a, b and c, whose willingness to pay (WTP) are: Buyer 3 Buyer b Buyer c WTP for S 2 4 ll WTP for P 10 8 1 WTP for S & P 12 12 12 Which pricing scheme individual pricing, pure tying or mixed tying maximizes the restaurant's prot? You must explain your results for each of these three pricing schemes