Strandbryggan's luxury restaurant has come across a batch of Beluga caviar. In total, they have bought 3 kg for a total of SEK 36,000. Now the restaurant manager is thinking about how to sell the caviar to maximize the result. Three different alternatives are discussed: 1) Pure Beluga caviar with lemon as an accompaniment, 2) As a seasoning for an exclusive fish dish, 3) As part of a "Seafood toast". The following calculations are made: Which product should be chosen if there is no sales restriction? (5p) How should the sales be distributed if it is believed that a maximum of 20 portions of pure Beluga caviar can be sold while the other two dishes can be sold in 150 portions each? (5p)