To measure consumer perception of services, you can use service marketing mix elements (7 Ps), including product, price, place, promotion, people, process and physical evidence

You can adopt the scale items from the following study:

Hossain, A., Humayun K. Chowdhury, M., Hasan, S., Shamsuzzaman, M., Fahim, A. Y., & Yusuf H. Khan, M. (2020). Banking service in Bangladesh: the impact of service marketing mix on purchase intention of university students. Strategic Change, 29(3), 363-374.

The different/alternate service models as per the following publications may further help:

• Abdullah, F. (2006) The development of HEdPERF: a new measuring instrument of service quality for the higher education sector, International journal of consumer studies, 30, 6, pp. 569-581.
• Aldlaigan, A. H. and Buttle, F. A. (2002) SYSTRA-SQ: A new measure of bank service quality, International Journal of Service Industry Management, 13, 3/4, pp. 362-381.
• Boon, E., Bonera, M. and Bigi, A. (2014) Measuring Hotel Service Quality from Online Consumer Reviews: A Proposed Method, in Xiang, Z. and Tussyadiah, I. (eds.) Information and Communication Technologies in Tourism 2014: Proceedings of the International Conference in Dublin, Ireland, January 21-24, 2014. London: Springer Science & Business Media, pp. 367-380.
• Caruana, A. and Pitt, L. (1997) INTQUAL - an internal measure of service quality and the link between service quality and business performance, European Journal of Marketing, 31, 8, pp. 604-616.
• Dabholkar, P. A., Thorpe, D. I. and Rentz, J. O. (1996) A measure of service quality for retail stores: Scale development and validation, Journal of the Academy of Marketing Science, 24, 1, pp. 3-16.
• Fick, G. R. and Brent Ritchie, J. R. (1991) Measuring service quality in the travel and tourism industry, Journal of Travel Research, 30, 2, pp. 2-9.
• Grönroos, C. (1984) A service quality model and its marketing implications, European Journal of Marketing, 18, 4, pp. 36-44.
• Gržinić, J. (2007) Concepts of Service Quality Measurement in Hotel Industry, Economic Thought and Practice, 16, 1, pp. 81-98.
• Haywood-Farmer, J. (1988) A Conceptual Model of Service Quality, International Journal of Operations & Production Management, 8, 6, pp. 19-29.
• Jain, S. K. and Gupta, G. (2004) Measuring Service Quality: SERVQUAL vs. SERVPERF Scales, VIKALPA, 29, 2, pp. 25-37.
• Ladhari, R. (2008) Alternative measures of service quality: a review, Managing Service Quality, 18, 1, pp. 65-86.
• Lau, M. M., Cheung, R., Lam, A. Y. C. and Chu, Y. T. (2013) Measuring Service Quality in the Banking Industry: A Hong Kong Based Study, Contemporary Management Research, 9, 3, pp. 263-282.
• Polyakova, O. and Mirza, M. (2015) Perceived service quality models: are they still relevant?, The Marketing Review, 15, 1, pp. 59-82.
• Siu, N. Y. M. and Cheung, T. H. J. (2001) A measure of retail service quality, Marketing Intelligence and Planning, 19, 2, pp. 88-96.
• Stevens, P., Knutson, B. and Patton, M. (1995) DINESERV: A tool for measuring service quality in restaurant, Cornell Hotel and Restaurant Administration Quarterly, 36, 2, pp. 56-56.